Chunky Chicken, Vegetable and Rosemary Stew

Ingredients

• 2 tablespoons canola oil, divided
• 12 ounces boneless chicken breasts, cut into 1-inch pieces
• 1 medium onion, cut in 8 wedges
• 3 medium carrots, quartered lengthwise and cut into thirds
• 1 medium celery stalk, cut into 1-inch pieces
• 2 cups water
• 2 dried bay leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
• 1 cup grape tomatoes, quartered
• 1/2 cup chopped fresh Italian parsley
• 1 tablespoon chopped fresh rosemary
• 3/4 teaspoon salt

Stir-Fried Ginger Beef and Broccoli

Ingredients

• 12 ounces beef sirloin strip steak, cut in 1/4-inch strips
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 teaspoons dark molasses
• 2 teaspoons cornstarch
• Pinch crushed red pepper flakes
• 1 tablespoon vegetable oil (divided)
• 1/2 large red onion, cut in 1/2-inch chunks
• 1/2 cup canned corn kernels
• 1 can (4 ounces) sliced mushrooms, drained
• 1 large garlic clove, minced
• 1 tablespoon minced gingerroot
• 1 cup canned, diced tomatoes, drained
• 4 cups (12 ounces) broccoli florets, cut in bite-size pieces
• 1/2 cup water
• 1 scallion, roots trimmed, thinly sliced

Savory French Toast with Homemade Sausage Patties

Ingredients

• 3 large eggs
• 2/3 cup whole milk or cream
• 1/2-2/3 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 pounds ground pork
• 2 1/4 teaspoons ground sage or rubbed sage (half a palmful)
• 2 1/4 teaspoons granulated onion
• 1 1/2 teaspoons granulated garlic
• 2 1/4 teaspoons fennel seed (half a palmful)
• 3 pinches ground cloves or ground allspice
• 2 tablespoons extra virgin olive oil (EVOO)
• 8 thick-cut slices good-quality white bread
• 2 tablespoons butter
• 2 cups strawberries, halved or sliced
• 1/2 cup fresh basil leaves, thinly sliced or torn
• 1 teaspoon sugar
• Good-quality honey of your favorite variety, for liberal drizzling

Chewy Ginger-Molasses Fig Cookies

Ingredients

• 2/3 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 large egg white
• 3 tablespoons light molasses
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
• 1/3 cup granulated sugar

Turkey chili with cheesy corn fritters

Ingredients

Chili:

• 1 pound ground turkey breast*
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz. each) cans Del Monte Zesty Chili Style Diced Tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• 1 (14.5 oz.) can Del Monte Cut Green Beans, drained

Corn Fritters:

• 1 (8.5 oz.) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 (8.75 oz.) can Del Monte Whole Kernel Corn, drained
• 1/3 cup shredded Monterey Jack cheese with jalapeño peppers
• 2 tablespoon vegetable oil

Blueberry, Butternut Squash and Quinoa Salad

Ingredients

• 1 pound butternut squash, peeled, seeded and cubed
• 4 tablespoons olive oil, divided
• 1 cup raw quinoa, rinsed well
• 2 cups water
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 Green onions, thinly sliced
• 1 1/2 cups Chilean blueberries
• 3 cups baby arugula

Pork Chop Noodle Soup

Ingredients

Courtesy of Chef Ray Lampe, Dr. BBQ, from his cookbook "Pork Chop" (2013, Chronicle Books)

• 3 ribeye pork chops, bone-in, about 3/4-inch thick
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 cups chicken broth or pork stock
• 4 cups unsalted vegetable broth
• 1 red onion, chopped
• 4 carrots, chopped
• 2 large celery sticks, chopped
• 2 garlic cloves, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 cup dried rotini pasta