MULTIPLIED & DEVILED EGGS

Tools & equipment:

Saucepan Knife Resealable Plastic Bag Serving Plate

Ingredients:
6 large EGGS
1/2
Greek yogurt, nonfat, plain
cup
2
Dijon mustard
Tbsp.
2
red onion, minced
Tbsp.
1/2
green onion, cut into thin strips, for garnish
cup

Yields: 6 Servings

Procedures:
1. PLACE eggs in a saucepan large enough to HOLD them in a single
layer. ADD cold water to COVER eggs by 1 inch. HEAT to boiling. REMOVE from
burner and COVER pan. Let eggs STAND in hot water for about 12 minutes (9
minutes for medium eggs; 15 minutes for extra large eggs). DRAIN. SHOCK eggs
in a bowl of ice water to COOLthem immediately.

2. PEEL eggs, SLICE lengthwise and REMOVE yolks, RESERVING yolks from 2
eggs and DISCARDING yolks from the other 4 eggs or preserving for another use.

3. PLACE the 2 egg yolks, yogurt, mustard and red onion in a resealable plastic
bag, CLOSE and MASH with hands. SNIP off corner of bag and PIPE mixture into
the hollowed eggs. REFRIGERATE to blend flavors. GARNISH with green onion
strips just before serving.
SCOTT’S SCOTCH EGGS
TOOLS & EQUIPMENT:
Oven Baking Sheet Serving Plate Mixing bowl Knife
INGREDIENTS:
1 lb. bulk Italian-style turkey sausage
8 hard-boiled EGGS
1 EGG, beaten
1 cup baked cheese cracker crumbs (or another cracker)

Mustard Sauce
1/4 cup reduced fat mayonnaise
2
Dijon mustard
Tbsp.

Yields: 8 Servings

Procedures:
1. PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each
slice on your palm and WRAP around hard-boiled egg. PRESS edges to
seal. REPEAT with remaining eggs.

2. DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on
baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F
and BAKE for an additional 20 minutes.

3. MIX reduced-fat mayonnaise and Dijon mustard; serve immediately.

SISTER MARY’S HEAVENLY
DEVILED EGGS
Tools & equipment:
Knife Serving Plate Fork Mixing Bowl Tablespoon
Knife
Ingredients:
14 large, hard-boiled EGGS
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2
Dijon mustard
tsp.
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
2 tbsp. chopped fresh chives

Yields: 24 servings
Procedures:
1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white
halves. Finely CHOP remaining 4 white halves and set aside.

2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and
pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.

3. SPOON 1 heaping tablespoon yolk mixture into each reserved egg white
half. REFRIGERATE, covered, to blend flavors. SPRINKLE with paprika just before
serving, if desired.
QUINOA & GREEK YOGURT
DEVILED EGGS
Tools & equipment:
Saucepan Bowl Knife Fork
Ingredients:
4 large EGGS
1/2 cup quinoa, cooked and cooled
1/3 cup bacon, cooked and crumbled
3
Tbsp.
plain Greek yogurt
+1
tsp.
1 1/2
cilantro, finely chopped
tbsp
1/4 cup sharp Cheddar cheese (1 oz.), finely shredded
2 tbsp. fresh chives, chopped
1/8 tsp. sea salt
1/8 tsp. pepper

Yields: 8 Servings

Procedures:
1. PLACE eggs in saucepan. ADD enough cold water to cover eggs by 1
inch. BRING to boil over medium-high heat. REMOVE from heat, COVER and
let STAND for 13 minutes. DRAIN and TRANSFER eggs to bowl of ice water.
Let STAND until cool.

2. PEEL eggs and CUT in half lengthwise. TRANSFER yolks to bowl and MASH with
a fork until smooth. STIR in quinoa, yogurt and cilantro. SEASON with the salt and
pepper.

3. PLACE egg whites, hollowed side up, on serving plate. SPOON yolk mixture into
egg whites. COVER and REFRIGERATE until set, at least 15 minutes or up to 24
hours
PUFF PASTRY GALETTES WITH EGGS
Tools & equipment: Oven Mixing Bowl Knife Freezer Serving Plate Baking
Sheet Fork
Ingredients:
1/2 cup goat cheese, softened
2 tbsp. finely chopped fresh parsley, divided
4 tsp. finely chopped fresh chives
2 tsp. finely chopped fresh dill
1 clove garlic, minced
1/2 tsp. lemon zest
(17 oz. pkg.) frozen puff pastry, thawed according to
1/2 pkg
package directions
5 EGGS, divided
4 cherry tomatoes, sliced
1/4 tsp. each salt and pepper

Procedures:
1. PREHEAT oven to 425°F. COMBINE goat cheese, 1 tbsp. parsley, chives, dill, garlic and
lemon zest until smooth and spreadable.

2. PLACE pastry on lightly floured surface. ROLL into 9-inch square. CUTinto 4 even
portions. SCORE 1/2-inch border on all sides of pastry squares with sharp
knife. PRICK pastry all over inside score lines with fork. PLACE on large parchment paper–
lined baking sheet. TRANSFER to freezer for 5 minutes.

3. BEAT 1 egg with 1 tbsp. water; set aside. SPREAD goat cheese mixture evenly inside score
lines of each pastry square. BRUSH border of each pastry with egg wash.

4. BAKE for 12 to 15 minutes or until pastry is lightly golden. REMOVE baking sheet from
oven. CRACK egg into center of each pastry. TOPevenly with tomato slices. RETURN to
oven; bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired
doneness. SEASON with salt and pepper. GARNISH with remaining parsley.
 Lemon Chicken Breasts
Tools & equipment:
Sauce Pan Knife Serving Plate Brush used for cooking

Ingredients
 1/4 cup good olive oil

 3 tablespoons minced garlic (9 cloves)

 1/3 cup dry white wine
 1 tablespoon grated lemon zest (2 lemons)
 2 tablespoons freshly squeezed lemon juice
 1 1/2 teaspoons dried oregano
 1 teaspoon minced fresh thyme leaves
 Kosher salt and freshly ground black pepper
 4 boneless chicken breasts, skin on (6 to 8 ounces each)
 1 lemon

PROCEDURES
 Preheat the oven to 400 degrees F.

 Warm the olive oil in a small saucepan over medium-low heat, add the
garlic, and cook for just 1 minute but don't allow the garlic to turn brown.
Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme,
and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
 Pat the chicken breasts dry and place them skin side up over the sauce.
Brush the chicken breasts with olive oil and sprinkle them liberally with salt
and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of
chicken.
 Bake for 30 to 40 minutes, depending on the size of the chicken breasts,
until the chicken is done and the skin is lightly browned. If the chicken isn't
browned enough, put it under the broiler for 2 minutes. Cover the pan
tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt
and serve hot with the pan juices.

Chicken Stew
Tools & equipment:
 5 1/2-quart saucepan Tongs Knife Serving Plate Ladle

Ingredients
 2 tablespoons olive oil

 2 stalks celery, cut into bite-size pieces

 1 carrot, peeled, cut into bite-size pieces
 1 small onion, chopped
 Salt and freshly ground black pepper
 1 (14 1/2-ounce) can chopped tomatoes
 1 (14-ounce) can low-salt chicken broth
 1/2 cup fresh basil leaves, torn into pieces
 1 tablespoon tomato paste
 1 bay leaf
 1/2 teaspoon dried thyme leaves
 2 chicken breast with ribs (about 1 1/2 pounds total)
 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Procedures

 Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and
onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt
and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste,
bay leaf, and thyme. Add the chicken breasts; press to submerge.

 Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently
uncovered until the chicken is almost cooked through, turning the chicken breasts over and
stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts
to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the
pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

 Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size
pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with
salt and pepper, to taste.

 Ladle the stew into serving bowls and serve with the bread.

Chicken Florentine Style

Tools & equipment:
Skillet Serving Plate Another Plate Knife

Ingredients
 4 boneless skinless chicken breasts
 Salt and freshly ground black pepper
 All-purpose flour, for dredging
 6 tablespoons (3/4 stick) unsalted butter
 2 tablespoons shallots, sliced
 1 tablespoon chopped garlic
 1 1/2 cups dry white wine
 1 cup whipping cream
 1 tablespoon chopped fresh Italian parsley
 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Procedures
 Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat
lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large
skillet over medium heat. Add the chicken and cook until brown, about 5 minutes
per side. Transfer the chicken to a plate and tent with foil to keep it warm.

 Melt 2 tablespoons of butter in the same skillet over medium heat. Add the
shallots and garlic and saute until the shallots are translucent, stirring to scrape
up any browned bits on the bottom of the skillet, about 1 minute. Add the wine.
Increase the heat to medium-high and boil until the liquid is reduced by half,
about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring
often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt
and pepper. Add the chicken and any accumulated juices to the sauce, and turn
the chicken to coat in the sauce.

 Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet

over medium heat. Add the spinach and saute until heated through. Season the
spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place
the chicken atop the spinach. Pour the sauce over and serve.

Crispy-Skinned Chicken a l'Orange

Tools & equipment:
Large Saute Pan Oven Serving Plate Sauce Pan Knife Cutting Board

Ingredients
 Kosher salt and freshly ground black pepper
 3 skin-on bone-in chicken breast halves
 1 tablespoon vegetable oil
 1/2 cup frozen orange juice concentrate
 4 tablespoons honey

Procedures:
 Preheat the oven to 375 degrees F.

 Liberally salt and pepper the chicken breast halves. Heat the oil in a large
saute pan over medium-high heat and sear the chicken, skin side only, until
brown and beginning to crisp, about 5 minutes.

 Meanwhile, make the orange glaze: In a small saucepan, heat the orange
juice concentrate, honey, and salt and pepper, to taste, over medium heat,
and boil for 3 minutes. Remove from the heat.

 Turn the chicken over and brush each piece with the glaze. Turn the chicken
skin side up and transfer the pan to the oven. Bake until the internal
temperature reaches 160 to 170 degrees F on an instant-read
thermometer, brushing on more glaze halfway through, about 15 minutes
in total. Let the chicken rest for 10 minutes on a cutting board. Remove the
chicken breast from the bone and slice the meat on the bias. Transfer the
chicken to a serving platter and serve.

Chicken Piccata
Tools and Equipment:
Large Skillet Serving Plate Pan Whisk

Ingredients
 2 skinless and boneless chicken breasts, butterflied and then cut in half

 Sea salt and freshly ground black pepper

 All-purpose flour, for dredging
 6 tablespoons unsalted butter
 5 tablespoons extra-virgin olive oil
 1/3 cup fresh lemon juice
 1/2 cup chicken stock
 1/4 cup brined capers, rinsed
 1/3 cup fresh parsley, chopped

Procedures:
 Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

 In a large skillet over medium high heat, melt 2 tablespoons of butter with 3
tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and
cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of
chicken and brown both sides in same manner. Remove pan from heat and add
chicken to the plate.

 Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil,
scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all
the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add
remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.

Microwave Baked Potato

Tools and Equipment:

Fork Serving Plate Another Plate Microwave Oven Knife

Ingredients
 1 large russet potato
 1 tablespoon butter or margarine
 3 tablespoons shredded Cheddar cheese
  salt and pepper to taste
 3 teaspoons sour cream

Procedure
 Scrub the potato, and prick several time with the tines of a fork. Place on
a plate.
 Cook on full power in the microwave for 5 minutes. Turn over, and
continue to cook for 5 more minutes. When the potato is soft, remove
from the microwave, and cut in half lengthwise. Season with salt and
pepper, and mash up the inside a little using a fork. Top the open sides
with butter and 2 tablespoons of cheese. Return to the microwave, and
cook for about 1 minute to melt the cheese.
 Top with remaining cheese and sour cream, and serve.

Garlic Roasted Potatoes

Tools and Equipment:
Oven Serving Plate Bowl Sheet Pan Spatula Knife

Ingredients
 3 pounds small red or white potatoes
 1/4 cup good olive oil
 1 1/2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 2 tablespoons minced garlic (6 cloves)
 2 tablespoons minced fresh parsley

Procedures:
 Preheat the oven to 400 degrees F.
 Cut the potatoes in half or quarters and place in a bowl with the olive
oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Transfer the potatoes to a sheet pan and spread out into 1 layer.
Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Flip twice with a spatula during cooking in order to ensure even
browning.
 Remove the potatoes from the oven, toss with parsley, season to
taste, and serve hot.

Cassava Bibingka
Tools and Equipment:
Mixing Bow l Baking Pan/ Round Pan Oven
Ingredients:
 2½ cups fresh grated cassava
 1 cup wash sugar
 ½ cup powdered whole milk
 1 egg, beaten
 2½ cups coconut milk

Toppings:
  1/4 cup cheese, grated
 1/2 cup sweetened condensed milk

Procedures:
 Mix thoroughly the first five ingredients.
 Add coconut milk and mix well. Pour into a greased any baking pan or round
pan.
 Bake in a preheated oven 350F, for about 45 minutes or until the top are
almost dry and light brown.
 Remove from oven and pour sweetened condensed milk on top of cassava
cake then sprinkle with cheese.
 Bake again until golden brown or until cheese and milk melts.
 Remove from oven and let it cool for an hour before serving.

Baked Ziti
Tools:

Large Pot Large Skillet Oven Serving Plate

Ingredients
 1 pound dry ziti pasta
 1 onion, chopped
 1 pound lean ground beef
 2 (26 ounce) jars spaghetti sauce
  6 ounces provolone cheese, sliced
 1 1/2 cups sour cream
 6 ounces mozzarella cheese, shredded
 2 tablespoons grated Parmesan cheese

Procedures
 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook
until al dente, about 8 minutes; drain.
 In a large skillet, brown onion and ground beef over medium heat. Add
spaghetti sauce, and simmer 15 minutes.
 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch
baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour
cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.
 Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Ba'Corn Cheese
Tools and Equipment:
Cast-iron Skillet Oven Saute Pan Serving Plate Broiler

Ingredients
 2 tablespoons unsalted butter

 2 strips bacon, chopped

 1/2 jalapeno, seeded and minced
 2 cups canned sweet corn
 Kosher salt and freshly ground black pepper
 1 clove garlic, minced
 2 scallions, thinly sliced
 2 tablespoons condensed milk
 2 tablespoons mayonnaise
 1/2 cup mozzarella cheese

Procedures:
 Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil.

 Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the
bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a
pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to
30 seconds.

 Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and
1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients
are well mixed, another 20 seconds.

 With a towel, grab your hot skillet from the broiler and carefully pour in the corn-
cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set
under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining
scallions.

English Chocolate Crisps

Tools and Equipment
Heat-Proof Bowl Microwave Oven Wooden Spoon Sheet Pan
Serving Plate Spatula
Ingredients
 7 1/4 ounces milk chocolate, such as Perugina
 5 1/2 ounces bittersweet chocolate, such as Lindt or Perugina
 3 cups cornflakes, such as Kellogg's
 1/3 cup dried cranberries
Procedures
o Chop the two chocolates and place 3/4 of them in a heat-proof bowl.
Place the bowl in a microwave on high heat for 30 seconds, remove
the bowl, and stir the chocolates vigorously with a wooden spoon.
Continue heating and stirring the chocolates in 30-second intervals,
 switching to 15-second intervals as the chocolates start to melt,
continuing to stir vigorously with a wooden spoon in between each
heating. Heat only until the chocolates are just melted. Add the
remaining quarter of the chocolates and stir vigorously until melted
and smooth. (If the chocolate isn't completely melted, microwave it for
another 5 or 10 seconds.)
o Place the cornflakes in a medium bowl, pour the chocolate mixture
over the cornflakes, and immediately fold them together with a rubber
spatula, being careful not to break up the cornflakes. You'll want to
work quickly so the chocolate doesn't harden. Fold in the cranberries.
o Line a sheet pan with parchment paper. Working with 2 soup spoons,
spoon 8 mounds of chocolate crisps onto the paper. Set aside at
room temperature to cool completely until hardened. Peel the crisps
off the paper and serve.

Strawberry-Banana Cereal Treats

Tools and Equpment

9-by-13-inch Baking Dish Large Pot Rubber Spatula Measuring Cup Serving Plate

Ingredients
 4 tablespoons unsalted butter, plus more for greasing

 One 10-ounce bag mini marshmallows

 1 tablespoon honey
 1 teaspoon pure vanilla extract
 Kosher salt
 6 cups toasted whole-grain oat cereal, such as Cheerios
 1 1/2 cups freeze-dried strawberries, crushed
 1 1/2 cups freeze-dried bananas, crushed

Procedures
 o Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on
all sides. Grease the foil with butter.

o Melt the butter in a large pot over medium heat. Add the marshmallows and honey
and cook, stirring occasionally, until the marshmallows melt completely, about 5
minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the
cereal and 1 cup each of the crushed strawberries and bananas. Stir with a rubber
spatula, making sure to scrape up the bottom, until the cereal is completely coated.
Transfer to the prepared baking dish and pat down into an even layer. Scatter the
remaining crushed fruit on top and press into the top (use the bottom of a measuring
cup to help). Let sit at room temperature until firm, about 30 minutes.

o Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Strawberry-Pretzel Snack
Mix
Tools and Equipment
Oven Large Bowl Whisk

Ingredients
 4 cups graham-flavored cereal
 4 cups pretzel sticks, slightly broken
 4 tablespoons (1/2 stick) unsalted butter, melted
 2 tablespoons light brown sugar
 1 teaspoon pure vanilla extract
 1/2 teaspoon ground cinnamon
 2 cups yogurt-covered pretzels, broken into pieces
 2 cups freeze-dried strawberries
 Procedures
Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel
sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and
cinnamon in a separate bowl. Pour the sauce over the snack mix and toss
to coat well. Spread out on a rimmed baking sheet and bake until the mix is
toasted and almost completely dry, 10 to 15 minutes, tossing about halfway
through.
Remove from the oven and let cool completely. Toss in the yogurt-covered
pretzels and strawberries. Store in an airtight container for up to 3 days.

Charmed Marshmallow Treats

Tools and Eqipment
Double Boiler/Microwave Serving Plate Cake Pan Large Pot Knife Cutting
Board

Ingredients
 Nonstick cooking spray
 4 tablespoons butter
 3 cups miniature marshmallows
 6 cups marshmallow charms cereal
 8 ounces white chocolate
 2 tablespoons confetti sprinkles
Procedures
o Spray a 10-inch cake pan with nonstick cooking spray.
o Melt the butter and marshmallows in a large pot over medium-low
heat, stirring constantly. Once completely melted and smooth, add
the cereal and stir until completely combined. Evenly distribute the
marshmallow mixture into the prepared pan and press it into an even
layer. Allow it to set in refrigerator for at least 30 minutes before
 cutting. Remove the cooled treats from the pan to a cutting board.
Using a 2 1/2-inch round biscuit cutter, cut out rounds and set aide.
o In a double boiler or microwave melt white chocolate, in a small bowl.
Spread the melted chocolate on top of each marshmallow treat. Put
them on a waxed paper lined sheet tray and sprinkle with confetti
sprinkles. Allow chocolate to set, then transfer the treats to a serving
platter and serve.

Chocolate-Hazelnut Crispy
Rice Bars
Tools and Equipment
Baking Sheet Large Stockpot/Dutch Oven Serrated knife Serving Plate

Ingredients
 4 tablespoons (1/2 stick) unsalted butter

 One 10-ounce bag mini marshmallows

 6 cups puffed rice cereal, such as Rice Krispies
 Vegetable oil, for oiling hands
 1 cup marshmallow creme
 3/4 cup chocolate-hazelnut spread, such as Nutella
Procedures
Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with
1 tablespoon butter.
Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven
on medium-low heat. Add the mini marshmallows and cook, stirring
constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and
gently stir to combine. Pour onto the prepared baking sheet. With clean and
lightly oiled hands, press the mixture into the baking sheet. Let cool
completely.
 Remove the crispy rice bar from the baking sheet in 1 piece and cut in half.
Spread the marshmallow creme on 1 of the halves. Spread the chocolate-
hazelnut spread on the other. Place both halves on top of each other to
create a sandwich. Refrigerate to firm up, about 10 minutes.
Slice into bars with a serrated knife.

EASY CREAMY MUSHROOMS

Tools and Equipment:
large skillet oven

serving plate
small container

INGREDIENTS:
 2 tablespoons unsalted butter
 3 cloves garlic, minced
 16 ounces cremini mushrooms, thinly sliced
 1/3 cup heavy cream
 1/2 teaspoon dried thyme
 1/2 teaspoon dried oregano
 Kosher salt and freshly ground black pepper, to taste
 2 tablespoons freshly grated Parmesan
 2 tablespoons chopped fresh parsley leaves

PROCEDURES:
1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook,
stirring occasionally, until tender and browned, about 5-6 minutes.
2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a
boil; reduce heat
 EASY RANCH BABY CARROTS
Tools and Equipment:
Oven Baking sheet Small Bowl Serving plate

INGREDIENTS:
 1 (16-ounce) package baby carrots, patted dry
 2 tablespoons olive oil
 2 tablespoons unsalted butter
 2 tablespoons chopped parsley leaves
FOR THE RANCH SEASONING MIX

 1 teaspoon dried parsley

 1/2 teaspoon garlic powder
 1/2 teaspoon onion powder
 1/2 teaspoon salt
 1/4 teaspoon dried dill
 1/4 teaspoon ground black pepper
PROCEDURES:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the Ranch seasoning mix, combine parsley, garlic powder, onion powder, salt, dill
and pepper in a small bowl.
3. Place carrots in a single layer onto the prepared baking sheet. Add olive oil and Ranch
seasoning mix. Gently toss to combine.
4. Place into oven and bake for 18-20 minutes, or until tender. Stir in butter until melted, about
1 minute.
5. Serve immediately, garnished with parsley, if desired.
 APPLE AND POPPY SEED COLESLAW
TOOLS AND EQUIPMENT:

Large Bowl Whisk Large Glass Measuring Cup Rubber Spatula

Refrigerator

INGREDIENTS:
 2 cups shredded green cabbage
 1 1/2 cups shredded red cabbage
 1/2 cup shredded carrot
 1 Granny Smith apple, julienned
 2 tablespoons mayonnaise
 3 tablespoons olive oil
 1 tablespoon apple cider vinegar
 Juice of 1 lemon
 1 tablespoon poppy seeds
 Kosher salt and freshly ground black pepper, to taste

PROCEDURES:
1. In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
2. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil,
vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
3. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined.
Cover and place in the refrigerator for at least one hour.
4. Serve cold.
 Roasted Pepper Caprese

TOOLS AND EQUIPMENT

Oven Heavy Roasting Pan Serving Plate Small Bowl Another plate

INGREDIENTS

 3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end
up spicy, which is delicious as long as that is what you are going for; a handful of
shishitos are great in the mix as well), large peppers seeded, cut off of cores into
quarters
 6 garlic cloves, lightly crushed
 ⅓ cup extra-virgin olive oil
 Kosher salt, freshly ground pepper
 12 oz. fresh mozzarella
 Basil leaves (for serving)
 1 Tbsp. white balsamic vinegar

PROCEDURES

 Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch
oven or heavy roasting pan; season with salt and pepper and toss
again to coat. Cover and roast, tossing occasionally, until peppers are
very tender, 2–2½ hours. Let cool.
 Arrange half of peppers on a platter. Top peppers with mozzarella and
basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to
a small bowl (save remaining peppers and their juices for another
use; we love them tossed with pasta, layered into sandwiches, or
stirred into frittatas). Add vinegar; season with salt. Stir to combine,
then drizzle dressing over salad.
 Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.
 Radish Rainbow Salad
TOOLS AND EQUIPMENT:
Mandoline Large Bowl Additional Bowl Serving plate Fork
I NG RE DI E N TS

 1 lb. mixed radishes, trimmed

 Kosher salt
 1 lemon, halved
 3 oz. Piave cheese or Parmesan, divided
 ½ cup basil leaves, torn if large
 2 Tbsp. extra-virgin olive oil, plus more for drizzling
 Flaky sea salt
 Freshly ground black pepper

PROCEDURES

 Thinly slice half of radishes on a mandoline and place in a

large bowl. Leave remaining radishes whole if small, or slice
in half or into wedges if larger and place in same bowl.
Season well with kosher salt and squeeze and scrunch
radishes several times with your hands to work salt into
flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one
half for zesting later. Add lemon juice to bowl and finely
grate half of cheese over radishes; toss well to coat. Using a
fork, crumble remaining cheese into bowl. Add basil and 2
Tbsp. oil and toss again. Taste and season with more kosher
salt if needed.
  Transfer salad to a platter. Drizzle with more oil, sprinkle
with sea salt and pepper, and finely grate zest from reserved
lemon over.

Beef Tenderloin Steaks with Red

Wine-Mushroom Sauce
Tools and Equipment

Large nonstick Skillet Pan Serving Plate

Ingredients

 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)

 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 Butter-flavored cooking spray
 1 (8-ounce) package presliced baby portobello mushrooms
 1 cup dry red wine
 2 tablespoons butter

 1 teaspoon minced fresh rosemary

Procedures

1. Heat a large nonstick skillet over medium-high heat. Sprinkle

steaks with salt and pepper; coat with cooking spray. Add steaks to
pan; cook 3 minutes on each side or until desired degree of
doneness. Transfer steaks to a serving platter; keep warm.
 2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté
3 minutes or until browned. Stir in wine, scraping pan to loosen
browned bits. Cook until liquid almost evaporates. Remove pan
from heat; add butter and rosemary, stirring until butter melts. Pour
sauce over steaks.

Pork Medallions with Spicy

Pomegranate-Blueberry Reduction
TOOLS AND EQUIPMENT
large nonstick skillet Meat Mallet Pan Serving Plate

INGREDIENTS

 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices

 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 Butter-flavored cooking spray
 1/4 cup water
 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard),
undiluted

 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Procedures

 Heat a large nonstick skillet over medium-high heat. While pan heats,
pound pork slices slightly with the heel of your hand or a meat mallet;
sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
 Cook pork 3 minutes on each side or until desired degree of doneness (do
not overcook). Remove pork from pan; place on a serving platter. Add 1/4
 cup water to pan, scraping pan to loosen browned bits. Stir in juice
concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4
minutes or until slightly syrupy.
 Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Orange-Balsamic Lamb Chops

TOOLS AND EQUIPMENT

Large Grill Pan Small Skillet Serving Plate large zip-top plastic bag.

INGREDIENTS

 4 teaspoons olive oil, divided

 2 teaspoons grated orange rind
 1 tablespoon fresh orange juice
 8 (4-ounce) lamb rib chops, trimmed
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper

PROCEDURES

 Combine 1 tablespoon olive oil, rind, and juice in a large zip-top

plastic bag. Add lamb to bag; turn to coat well. Let stand at room
temperature for 10 minutes. Remove lamb from bag; sprinkle
evenly with salt and pepper.
  Heat a large grill pan over medium-high heat. Coat pan with
cooking spray. Add lamb to pan; cook 2 minutes on each side or
until desired degree of doneness.

 Place vinegar in a small skillet over medium-high heat; bring to a

boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and
remaining 1 teaspoon oil over lamb.

Sherried Pineapple Pork Tenderloin

TOOLS AND EQUIPMENT
nonstick skillet knife Cutting Board Serving Plate
Ingredients

 1/2 teaspoon black pepper

 1 (1-pound) pork tenderloin, trimmed
 Cooking spray
 1 (6-ounce) can pineapple juice
 2 tablespoons sugar
 2 tablespoons dry sherry

 1 tablespoon low-sodium soy sauce

PROCEDURES

 Sprinkle pepper evenly over pork.

 Heat a nonstick skillet over medium-high heat. Coat pan with

cooking spray; add pork. Cook pork 3 to 4 minutes or until browned,
turning occasionally. Reduce heat to medium-low; cover and cook
10 minutes. Turn pork over; cook 10 minutes or until a thermometer
registers 160° (slightly pink).
  Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-
inch-thick slices.

 While pork stands, combine pineapple juice and remaining 3

ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or
until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.

Smothered Pepper Steak

TOOLS AND EQUIPMENT

large nonstick skillet pan serving plate shallow dish

INGREDIENTS

 3 tablespoons all-purpose flour

 4 (4-ounce) ground sirloin patties
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 Cooking spray
 1 (16-ounce) package frozen bell pepper stir-fry (such as Birds Eye)
 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil
(such as Hunt's), undrained

 1 tablespoon low-sodium soy sauce

PROCEDURES

 Place flour in a shallow dish. Dredge sirloin patties in flour; sprinkle

patties evenly with salt and pepper. Heat a large nonstick skillet
over medium-high heat; coat pan with cooking spray. Coat patties
 with cooking spray. Add patties to pan; cook 3 minutes on each
side or until lightly browned.

 Add stir-fry, tomatoes, and soy sauce to meat in pan; bring to a

boil. Reduce heat; simmer 15 minutes or until meat is done and
pepper mixture is slightly thick.