Mongolian Beef

Photo by Caroline Cooks

 

2 teaspoons vegetable oil

1/2 teaspoonginger, minced

1 tablespoongarlic, chopped

1/2 cupsoy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)

1 lb flank steak

1/4 cupcornstarch

2 largegreen onions, sliced on the diagonal into one-inch lengths

Smoky Carrot Hummus

Ingredients

• 1 can Libby's® Sliced Carrots, drained and rinsed
• 1 can Libby's® Organic Garbanzo Beans, drained and rinsed
• 2 tablespoons lemon juice (about 1 small lemon)
• 2 garlic cloves
• 1 teaspoon smoked paprika or curry powder
• 1/2 teaspoon cumin
• 1/8 teaspoon black pepper
• 1/4 cup extra virgin olive oil

Lemon-Garlic Shrimp and Grits

 

Ingredients

• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper (optional)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Backyard Burger

Ingredients

• 1 pound Bob Evans Original Recipe Sausage Roll
• 1 pound ground beef
• 2 tablespoons Worcestershire sauce
• 1/2 cup grated Parmesan cheese
• 1/3 teaspoon ground pepper
• 8 hamburger buns
• Lettuce (optional)
• Sliced tomato (optional)
• Sliced onion (optional)

Black Sesame Tofu & Vegetable Stir-Fry

 

1 1/3 cups cooked instant brown rice
1 package (14 oz) extra-firm tofu, drained
1 1/2 Tbsp black sesame seeds
1 tsp toasted sesame oil
2 Tbsp peanut oil, divided
1 lb asparagus, trimmed and cut into 2-inch pieces
2 cups packaged shredded carrots (about 6 oz)
1 large yellow or red bell pepper, cut into thin strips
4 green onions, trimmed and cut crosswise into 1-inch lengths
3 Tbsp freshly squeezed orange juice
2 Tbsp light miso
1 Tbsp low-sodium soy sauce
1/2 tsp cornstarch

Flame-Licked Fingerling Potatoes with Spud Rub

Spud Rub:

• 1 tablespoon onion powder
• 2 teaspoons lemon pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin

Potatoes:

• 1 pound fingerling potato mix
• 2 teaspoons olive oil
• 1 tablespoon Spud Rub

Dana's Dark Chocolate Bark

Ingredients

• 1/2 cup toasted hazelnuts, chopped
• 16 ounces dark chocolate
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup brown rice cereal

Rosemary Bricked Grilled Chicken

Ingredients

• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 6 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 (3-pound) chickens, butterflied
• Salt and freshly ground black pepper
• Lemon wedges, for garnish

Roasted Red Potatoes with Pesto

Ingredients

• 3 pounds medium-size red Wisconsin potatoes
• Olive oil cooking spray
• 1/3 cup white or golden balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 3 cloves garlic, minced
• Freshly ground pepper to taste
• 1/3 cup shredded Parmesan cheese
• 1/4 cup finely minced fresh basil
• 1/4 cup toasted pine nuts (optional)

Thai Fish Cakes

4 tablespoon(s) lime juice

1 tablespoon(s) light soy sauce

1 tablespoon(s) sugar

1/4 teaspoon(s) red pepper flakes

1/2 medium bell pepper

1/3 cup(s) packed fresh cilantro

1 clove(s) garlic

1 slice(s) (1/2-inch-thick) fresh ginger

2 teaspoon(s) grated lime zest

2 teaspoon(s) sugar

1 1/2pound(s) skinned salmon, halibut, tilapia or flounder fillets, cut in chunks

1 tablespoon(s) vegetable oil

Fruit Salsa Sundae

Ingredients

• 1 cup fresh pineapple chunks
• 1 tablespoon light brown sugar
• 6 medium fresh strawberries, diced
• 1 large kiwi, peeled and diced
• 1/8 teaspoon ground cumin
• 4 small firm bananas, cut in half lengthwise
• 8 1/3 cups Blue Bunny Sweet Freedom Banana Split Ice Cream
• Fat free whipped topping, optional
• Chocolate sprinkles, optional
• 4 maraschino cherries, optional

Stovetop Lasagna

Ingredients

• Kosher salt
• 7 lasagna noodles (about 4 ounces)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 pound ground meatloaf mix, such as beef, pork and veal
• 2 cups tomato sauce
• 1/8 teaspoon red pepper flakes
• 3 cups baby spinach
• 1/3 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 6 tablespoons grated parmesan cheese
• 1/4 cup thinly sliced fresh basil

Wendy Bradley's Tasty Taters

ingredients

• 1/2 bag Tater Tots (thawed to room temperature)
• 1 8-ounce package Sharp Cheddar Cheese (cut in 1/4-inch squares)
• Hot Sauce
• 1 16-ounce package Bacon (strips cut in half)
• 1/2 cup Brown Sugar

Smoked Stuffed Pork Tenderloin

What You'll Need

• 8-10 lb Pork Loin
• 2 lbs thin sliced bacon
• minced garlic
• Link sausage such as andouille (pre-cooked to 160 degrees F)
• garlic salt
• seasoning salt

Whole Wheat Pizza Crust

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 cup olive oil, plus extra for greasing pan
• 3/4 cup water
• 1 teaspoon kosher salt

Bulgogi

 

Ingredients

• 2 pounds lean beef tenderloin
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup water
• 3 tablespoons finely chopped green onion
• 3 teaspoons crushed garlic
• 2 teaspoons finely minced ginger
• 1/2 teaspoon black pepper
• 1 tablespoon sugar
• 2 tablespoons white sesame seeds, toasted and ground
• 1 tablespoon sesame oil

Asian Pork Burgers

½ English cucumber
½ cup rice wine vinegar
Salt to taste
1 lb ground pork
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 scallions, thinly sliced
2 Tbsp mayonnaise
1 Tbsp sriracha
4 sesame-seed buns, lightly toasted
¼ cup hoisin sauce

BBQ Baked Beans

• 1 can of navy beans
• 1 can lima beans
• 1 can chick peas
• 1/2 smoked pork belly or bacon
• 2 cups BBQ sauce
• 1/3 cup brown sugar
• 3 tbs apple butter

Fresh Corn Tortillas

• 2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
• 1/2 teaspoon kosher salt
• Vegetable oil (for brushing)

Vegetable Meatloaf with a balsamic glaze

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

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