Cabernet Short Ribs with Parmesan Polenta Thursday, Jan 19 2017 

Ribs:
16 (3-ounce) bone-in beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups cabernet sauvignon or other dry red wine
1 1/4 cups lower-sodium beef broth
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar

Gremolata:
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 garlic clove, minced

Polenta:
3 cups fat-free milk
1 cup water
5/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

Preheat oven to 350°.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Cooking Light, October 2011, page 88

Cherry Glazed Pan Seared Lamb Chops Friday, Feb 8 2013 

Cooking spray
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
2 teaspoons bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
Parsley sprigs (optional)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan. Wipe pan clean with paper towels.

Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add remaining 1/4 teaspoon pepper and broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 3 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1 minute or until desired degree of doneness. Garnish with parsley sprigs, if desired.

Karen Levin, Cooking Light, July 2007

Shrimp Arugula Salad Tuesday, Jun 19 2012 

4 cups loosely packed baby arugula
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound)
3 tablespoons white balsamic vinegarCombine the first 3 ingredients in a large bowl.

Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.

Yield 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Calories 208, Fat 12g (Sat 1.7g, Mono 7.6g, Poly 1.8g), Protein 18.5g, Carb 6.9g, Fiber 1.5g, Cholesterol 129mg, Iron 2.7mg, Sodium 149mg, Calcium 101mg

Cooking Light, June 2011, Page 42

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Rosemary Chicken Panini with Spinach and Sun Dried Tomatoes Friday, Feb 10 2012 

Serves 4

2 Tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
4 four ounce chicken breast
1/8 teaspoon crushed red pepper
8 garlic cloves, thinly sliced
6 ounces baby spinach
Kosher salt and fresh ground pepper
8 slices of Italianb bread
1/2 cups of shredded fresh mozzarella cheese
3 Tablespoons butter

In a skillet over medium heat in a Tablespoon of oil, cook chicken breasts and rosemary.

In another skillet over medium high heat a Tablespoon of oil, cook sun-dried tomatoes, red pepper, 1/4 teaspoon of salt and garlic. Saute until garlic browns. Add spinach and cook until it wilts.

Top 4 slices of bread with butter. Turn over and cover with 1 Tablespoon cheese, 1 chicken breast, 1/4 spinach mixture, 1 Tablespoon cheese and the remaining slices of bread. Cook on a panini press until done. Serve.

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Steamed Clams with White Wine and Tomatoes Wednesday, Jan 25 2012 

4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44

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Crisp Breaded Lamb Chops with Green Bean and Cherry Tomato Salad Monday, Dec 26 2011 

Serves 4 to 6

1 tablespoon balsamic vinegar
1 garlic clove, minced
¼ cup chopped parsley
3 tablespoons, plus cup olive oil
Salt and pepper
1 pound green beans, trimmed
1 pint cherry tomatoes, halved
3 slices high-quality white sandwich bread, torn into pieces
1 tablespoon chopped rosemary
1/2 cup all-purpose flour
2 large eggs
12 lamb rib chops (about 2¼ pounds), trimmed

Whisk vinegar, garlic, 2 tablespoons parsley, and 3 tablespoons olive oil together in large bowl. Bring 2 1/2 quarts water to boil in a large saucepan. Add 1 tablespoon salt and cook beans until bright green and tender, about 5 minutes. Drain beans and toss in bowl with tomatoes and dressing. Season with salt and pepper.

Pulse bread in food processor until coarsely ground, about 6 pulses. Transfer to shallow dish and toss with remaining 2 tablespoons parsley and rosemary. Place flour in second shallow dish. Beat eggs in third shallow dish.

Place chops on cutting board and hold flat edge of large chef’s knife over meaty part of lamb chop. Hit flat side of knife with your palm to flatten chops to ¼—inch thickness. Pat lamb dry with paper towel and season with salt and pepper. Coat meaty part of each chop in flour, dip in egg, then dredge in bread crumbs, pressing to adhere.

Heat 1/4 cup oil in large skillet over medium heat until just smoking. Fry 6 chops until deep golden and crisp, 2 to 4 minutes per side. Wipe out skillet and repeat with remaining oil and chops. Serve with green bean salad.

30 Minute Suppers, SPRING 2011, page 23

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BARLEY RISOTTO WITH HAM AND MUSHROOMS Saturday, Dec 10 2011 

Active 40 minutes Total 40 minutes Serves 4

3 tablespoons unsalted butter
2 medium shallots, sliced
1½ cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
½ cup grated parmesan cheese
¼ cup chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes. Add the chicken broth and bring to a simmer; cover, reduce the heat to medium-low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per Serving Calories 498, Fat 16g (Sat 9g), Cholesterol 62mg, Sodium 565mg, Carbs 64g, Fiber 13g, Protein 18g

Food Network Magazine, April 2011, Page 84

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Butterflied Leg of Lamb with Rosemary and Garlic Tuesday, Nov 22 2011 

1/4 cup olive oil 1/4 minced fresh rosemary 8 garlic doves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4½ to 5 pounds

Vegetables 4 Tbs. butter, divided 3 Tbs. olive oil, divided 2.5 pounds golden yellow potatoes, peeled and halved 1 pound carrots, peeled and cut into large chunks 2 large onions, peeled, halved and each half quartered 2 pounds of asparagus, tough end snapped off 1 tsp. finely grated lemon zest 1 large lemon cut into eighths 2 bags (2 pounds) frozen peas 1/4 cup chopped fresh mint

For the lamb, mix oil, rosemary, garlic, 1 tablespoon salt and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)

When ready to roast, set a large heavy duty roasting pan over 2 burners at medium-high heat. When pan is hot, add lamb; cook, turning only once, until well-browned on both sides, 6 to 8 minutes total. Transfer lamb to a large raclç do not wash roasting pari.

Adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 mìnutes. Drain water, cover and shake pot to give potatoes a “fluffy” surface; turn into roasting pan, along with carrots and onions; drizzle with butter mixture along with a generous sprinkling of salt and pepper shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 mInutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees. While lamb roasts, toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter and a light sprinkling of salt and pepper in a large microwave-safe bowl cover with plastic wrap.

While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest after removing from oven) and potatoes, carrots and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.

8 servings Per serving: 739 calories, 53g carbohydrates, 65g protein, 30g fat (10g saturated), 179mg cholesterol, 13g fiber, 1,207mg sodium

USA Weekend, April 1-3, 2011

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