The Salty Table

Essentials, V olume 1

Contents: The Sal ty Tables Favorite {Go-To} Recipes

Pasta & Pizza ~ Bacon, White Bean, and Mushroom Pasta ~ Fettuccine with Braised Kale ~ Baked Mac & Cheese with Spinach & Roasted Tomato ~ Best!Ever Avocado Pasta ~ Apple Cheddar Chicken Pizza Sweet Things Chicken ~Oven {fried} Chicken with Lemon Arugula Salad ~Chicken with Raspberry & Wine" ~ #Simple & Elegant} Chicken Dijon ~ Chocolate Peanut Butter Blondies ~ Olive Oil Cakes with Lemon & Thyme
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Sides ~Parsley & Cream Mashed Potatoes" ~{Easy} Cheddar & Mushroom Gratin

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Ingredients

1 Tablespoons Olive Oil 4 slices Thin Bacon, Cut Into 1/2 inch Pieces 3 cloves Garlic, Minced 1 package (10 Ounce) sliced baby bella mushrooms !

White Bean and Mushroom Pasta

! "! 1 cup Low Sodium Chicken Broth OR Dry White Wine if you prefer, or ! a combo of both)) ! ! ! ! ! ! ! ! ! ! ! "! "! "! "! "! "! "! "! 1 1/4 cup Half-and-half 1 can cannellini beans, rinsed and drained 1/4 cup Flat-leaf Parsley, Minced 1/2 cup Freshly Grated Parmesan Cheese Kosher Salt To Taste Freshly Ground Black Pepper, To Taste 1 pound Thin Spaghetti Or Angel Hair Pasta Extra Parmesan, For Serving

Method 1.! 2.! Cook pasta according to package directions in salted water. Meanwhile, heat oil in pan and cut up bacon.

! 3.! Cook bacon until golden brown but not crisp. Remove from pan and set aside. Drain a little of the grease from pan but leave a healthy coating in the pan, enough to coat and cook the mushrooms in. ! ! ! 4.! 5.! 6.! Add mushrooms to pan. cook until browned, add garlic, cook 1 minute. Add chicken stock and/or wine. cook until reduced by half. Lower heat. Add in 1/2 and 1/2. Cook until lightly bubbly and thickened.

! 7.! Add in beans, bacon (leave a few pieces of bacon to the side and chop to sprinkle on top of nished pasta), parsley. Stir to combine and heat beans, about 2 minutes. ! ! 8.! 9.! Add cheese, allow to melt and combine into sauce. Add Pasta to pan sauce and toss with tongs.

! 10.! To loosen sauce that is too thick, add pasta water, one tablespoon at a time to pasta and sauce mixture. ! 11.! Plate and top with more grated parmesan, chopped bacon, and parsley.

The salty bacon, creamy white beans, and the earthy mushrooms all combine to make this pasta super satisfying.
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Ingredients

Fettuccine with Braised Kale

! ! 1 pound l kale "about 2 bunches#, large center ribs and stems removed, cut crosswise into 1/2$inch slices ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 3 tablespoons olive oil, divided 1 medium onion, nely chopped "about 1 1/2 cups# 8 large garlic cloves, thinly sliced "or the equivalent in minced garlic# 1/2 pound fettuccine Zest & Juice of a whole lemon 1/4C white wine "optional# Finely grated Parmesan cheese ! ! Method

Rinse kale. Drain; transfer to bowl with some water still clinging.

! ! Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium$low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes. "I added wine here instead of water for a bit more avor# ! ! Meanwhile, cook fettuccine in medium pot of boiling salted water until al dente, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked pasta to kale mixture in pot. Add lemon juice and zest along with 2 tablespoons re$ served cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle fettuccine with grated Parmesan cheese, toss and serve.

Packed with vitamin!rich kale, this pasta also bursts with avors of lemon and parmesan. Yum.
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Ingredients:

Baked Mac and Cheese with Spinach and Roasted Tomatoes

4 tomatoes, sliced 3 large handfuls fresh spinach 1 lb penne, cooked in salted water and drained 2 tsp Salt 2 tsp #pepper 3 tbsp butter 3 tbsp our 2 c milk 2 c heavy cream 3 1/2 c cheddar 1 1/2 c Parmesan# 2 tbsp Dijon mustard 2 tsp Italian seasoning, divided Crumb topping : 1c panko bread crumbs, 1/2c grated parmesan cheese, 1 tbsp olive oil Method: 1.! Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes with the oil, place in a single layer #on parchment-lined sheet pan, sprinkle with a bit of salt and pepper and roast#for 30 minutes. 2.! Meanwhile, Whisk the butter and our in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat. 3.! Whisk in the#cheeses,#mustard, salt, pepper, and Italian seasoning. Stir in the#pasta#and spinach and transfer to a 9- by 13-inch#baking dish. 4.! Make your crumb topping: in a bowl mix panko, oil, parmesan cheese. #Top pasta in baking dish with the tomatoes, then sprinkle on crumb topping and#bake#about 30 minutes. 5.! Let cool for a few minutes, serve alone, as a side dish, or with a green salad.#

Mac and Cheese. It may just be the answer to all of lifes little problems. This ver$ sion starts with a wonderfully simple, yet velvety cheese sauce, then adds in some roasted tomatoes, spinach, and a crispy crumb topping for good measure.

Ingredients ! ! ! ! ! ! ! ! ! "! "! "! "! "! "! "! "! "! 12 oz. pasta (long or short) 2 ripe avocados, pitted and scooped 1 lemon, juiced and zested 2 cloves garlic 1/4 cup olive oil 1 handful fresh basil 1/4 tsp. kosher salt pinch ground black pepper Freshly grated parmesan Method ! 1.Cook pasta on salted water until al dente.

Best$Ever Avocado Pasta

! 2.Meanwhile, In a food processor, combine avocado, lemon juice and zest, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl. You can also place ingredients in bowl and blend with an immersion blender if you prefer, I did. Use minced garlic, and chop your basil rst if you do it this way.) ! 3.Add drained, cooked pasta to the avocado mixture. Top with freshly grated parmesan and toss together. Enjoy immediately, avocado doesn't like to be kept waiting (seriously though, the avocado will start to brown if you leave it sitting for too long). **note: Avocado is always best enjoyed immediately once it is prepared in a recipe. However, if you need to keep it green for longer do two things, be sure to use citrus, and place plastic wrap directly on top of the prepared recipe (not over the bowl sides, but actually on#the food). This will keep as much air out as possible. This only works for about two hours, maxso do enjoy as soon as possible. Its so good anyway, you wont be able to wait.**

This may be the fastest!and one of the most avorful pastas! I have ever made. Its super healthy, packed with avor, and perfect for lunch or dinner.
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Ingredients ! ! ! ! ! ! "! "! "! "! "! "! 1 container pre-made pizza dough 1 granny smith, honey crisp, or other slightly tart apple 3 tablespoons of honey mustard 1 cup of shredded cheddar cheese 1 cup of shredded mozzarella cheese 2 cups of cubed or shredded chicken

Apple Cheddar and Chicken Pizza

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Method

1.Pre-heat oven to package directions for pizza dough. 2.On a baking sheet or pizza sheet, spread dough. Pre bake for 5 minutes. 3.Meanwhile, peel and slice the apple thin. Cube or shred chicken (about one large breast, or two smaller thighs). 4.Mix together 1 1/2 tablespoons of dijon and 1 1/2 tablespoons of honey. 5.Remove dough from oven after 5 minutes. Spread with honey mustard. 6.top with chicken, apple slices, then sprinkle with cheese (feel free to use more cheese if you like) 7.Bake for approximately 10 minutes or until crust is golden and cheese is melted. 8.Slice and serve.

These ingredients may seem like an unlikely combination, but after your rst bite youll know they were made for each other. 6

Ingredients:

Oven Fried Chicken with Lemon Arugula Salad

Four chicken thighs (bone-in, skin-on)# italian style bread crumbs# dried italian seasoning or herbs de provence# 1/4 cup grated Parmesan cheese# #one egg, beaten# 1/4 cup cream or buttermilk# #salt, pepper #For the Salad:# Arugula# one lemon, zest and juice# salt, pepper# 1/4 C olive oil# 1 tsp dijon mustard# fresh grated parmesan cheese ! ! Method:

-Pre-heat oven to 425. Start by beating your egg in a bowl and adding the cream, a pinch of salt and pepper, and a generous pinch of the dried herbs. Then, on a plate, #mix bread crumbs, dried herbs, generous pinch of salt and pepper, and the cheese together. -Next, dip each chicken breast rst into the egg, then into the breading, coating both sides. Place on a baking sheet and bake for 35 minutes.pierce to check juices run clear # #While your chicken cooks, start the salad. -In a bowl, add in your lemon juice and zest -add a generous pinch of salt and pepper and the dijon, stir -whisk in olive oil. -take a few large handfuls of arugula and place into the bowl -add the fresh cheese, toss -plate salad portion with fried chicken, and enjoy!

This recipe is a take on favorite Barefoot Contessa recipe. The crunchy chicken mixed with the peppery and lemony arugula makes it oh!so satisfy! ing. 7

Ingredients:

Chicken with Raspberry and Wine

4-5 boneless, skinless chicken thighs salt & pepper 1 tbsp butter & olive oil for browning one large rosemary sprig, left whole one small yellow onion, diced 1tsp minced garlic 1 cup red wine 1/4 cup raspberry jam 1 tsp ketschup {I know its weird, but anything Jacques Pepin does works for me. What does it do? It thickens and adds a hint of vinegar and sweetness. Dont question me!} ! ! ! Method:

Salt an pepper your chicken. Coat a pan with olive oil, heat to medium-high and melt butter. Brown chicken on both sides. Add sprig of rosemary to hot pan, cook one minute. Reduce heat to medium, add in diced onion. cook until tender. Add in minced garlic, cook one minute. Add red wine, cook for about 15 minutes. Remove chicken to plate, cover to keep warm. Remove rosemary sprig, discard. Raise heat slightly to continue reducing sauce. Add in raspberry jam, stir. Add in tsp of ketchup Stir, taste, adjust with salt and pepper. When sauce is reduced to your desired thickness, return chicken to pan an turn to coat. Serve with mashed potatoes (I serve this dish with cream and parsley mashed. Find that recipe on page 10.)

Surprisingly easy to prepare, this dish packs a serious avor punch. The red wine sauce is nished and thickened with sweet and tart raspberry jam...and a secret ingredient. Easy enough for Monday, but tastes like Saturday night.

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Ingredients

Simple Chicken Dijon

4 chicken breasts$ 1/4c diced onion$ 4 cloves garlic, minced$ 1/2 c chicken stock$ Salt and pepper$ Oil for browning$ 2 tbsp sour cream$ 3 tsp Dijon mustard$ 1/4 tsp crushed rosemary ! ! Method

Coat a pan in olive oil and bring to medium/high heat. Season chicken on both sides with salt and pepper. Brown chicken on both sides. Add onion and saut 5 minutes. Add garlic, cook 1 minute. Add stock, stir, cover, cook about 15 minutes. While chicken cooks, in a bowl mix sour cream, Dijon, and rosemary. When chicken is cooked, remove to a plate and cover to keep warm. Whisk sour cream mixture into pan, cook a few minutes until thickened. Return chicken to pan, turn to coat. Serve with mashed potatoes, rice, or a crusty bread and a simple green salad (the arugula salad on page 7 would pair nicely).

This is a simplied version of the classic French recipe. It takes minutes to prepare and is equally perfect for a weeknight supper or a gussied!up din! ner party. 9

Ingredients ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 4 medium -large yukon Gold potatoes, quartered, boiled and ! drained 2 TBSP Butter 1/2 tsp minced garlic 1/4 C milk 1/4 C Cream Cheese 1/3 C nely chopped fresh parsley Kosher salt & black pepper ! ! Method

Parsley and Cream Mashed Potatoes

Boil potatoes in salted water (it should taste like sea water) until fork tender, drain. While potatoes are in colander draining, melt butter in pot (leave your burner just on low while nishing the potatoes) . Add in the minced garlic an let it cook for about 1 minute from the heat of the pot. Add potatoes back into pan and mash with 1/4 C milk and a potato masher (or a hand mixer if you prefer them whipped). Stir in 1/4 C of cream cheese and salt and pepper to taste. Stir in the parsley. Serve with pretty much any main dish or eat them with a fork right out of the pan. You know you want to.

These are my go!to mashed potatoes. Theyre rich and creamy and the hit of herbs add a bit of freshness amidst all that deli! cious cream cheese and butter.
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Ingredients:

Easy Cheddar and Mushroom Gratin

4 golden potatoes, sliced as thin as you can get them " if you have a mandolin that works great. Other $ wise just slice them as thin as you can. I leave the skins on, because I love the avor and it's where all of the vitamins are.# 12 oz of mushrooms, chopped 1 medium yellow onion, sliced thin 1 1/2C Cheddar cheese " or more if you want# Salt and pepper 1 tsp rosemary 1 tsp minced garlic 1$ 1 1/2C cream, milk or half and half Olive oil for sauting and to oil your baking dish ! ! ! ! ! ! Method:

Start by preheating your oven to 350. Oil a baking dish with some olive oil or spray if you prefer. Now, heat a pan coated in olive oil to medium Slice your onions and chop your onions When pan is heated,Add in onion, pinch salt, pepper, and the rosemary. Saut until render and light golden Add mushrooms, pinch of salt, stir. Saut until tender While mushrooms cook, slice potatoes thin. Make two layers in your baking dish in this order: potatoes, slightly overlapping and covering surface of baking dish, sprinkle with salt and pepper. Mushroom and onion mixture "1/2 in each layer#. Finish with cheese layer. Now add The cream or milk "about 1$ 1 1/2 C# until liquid reaches the bottom of your top layer of pota$ toes. Place dish in oven, uncovered for about 1 hour and 15 minutes. ** if the top is getting to crispy, gently press down with a spatula on the top layer to re moisten the top with the liquid. Let sit for about 5$10 minutes before serving.

This Gratin is so good you will want to eat it twice. And that just works out perfectly for you, because this is amazing reheated the next day for breakfast served alongside eggs. 11

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Ingredients 1/2 cup peanut butter 1/3 cup margarine (or butter), softened 2/3 cup white sugar 1/2 cup packed brown sugar 2 egg 1/2 teaspoon vanilla extract 1 cup all-purpose our 1 teaspoon baking powder 1/4 teaspoon salt 1 cup chocolate chips (semi-sweet or milk chocolate) ! Method

Chocolate Peanut Butter Blondies

Preheat oven to 350 degrees F (175 degrees C ). Grease a 9%9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until u&y. Combine our, baking powder, and salt; stir into the peanut butter mixture until well blended.# Fold in chocolate chips. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

If a chocolate chip cookie and a brownie had a baby, this would be it. Meet your new sweet craving.
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Ingredients ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 1 Tablespoon Melted Butter 1 1/3cup Sugar 2 Tablespoons Grated Lemon Zest 2 whole Eggs ! cup Olive Oil 2/3 cup Whole Milk 1 cup Flour " teaspoons Baking Powder " teaspoons Salt 1 teaspoon Minced Fresh Thyme _____ FOR THE GLAZE: 1$" cup Powdered Sugar 2 Tablespoons Melted Butter 3 Tablespoons Fresh Lemon Juice, Or More As Needed Method ! 1.! Preheat your oven to 350 degrees. Prepare a mu%n pan with melted butter and then dust with a little bit of our. Pulse the sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsied into a thin batter, about 30 seconds. Dont over blend or the cakes will be too pu&y. ! 2.! Whisk one cup our, the baking powder, salt and thyme in a small bowl. Add to the blender in 2 batches until just combined. Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven. ! 3.! In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and gar$ nish with a thyme sprig.

Olive Oil cakes with Lemon and Thyme

Light and airy, tart and sweet, these olive oil cakes make a great breakfast bite, afternoon snack, or straight up dessert. Perfect for lemon lovers. 13

Up Next f or the Salt y Table...

For more recipes and tales from my kitchen, visit The Salty Table. For a look at my newest project check out my blog, Salingers Salad, where I take a look at food in literature and come up with some imaginative pairings of my own. Its tasty food, one great story at a time #Coming as a book in 2015!$ My next cookbook is also in the works. The Salty Tables Kitchen Secrets features more tasty recipes, fast meal ideas, shopping lists and recipes for eating natural every day, along with my favorite kitchen rules and tips on keeping a stocked pantry and fridge so your kitchen almost runs itself. You can just stand there, drinking a glass of wine, and its doing your work for you. O.K. Thats an exaggeration. But The Salty Tables Kitchen Secrets really will make your time in the kitchen easier and your meals even more delicious. P.S. As this is my very rst cookbook, Id love your feedback on anything you make from this. My food philosophy has always been to use simple ingredi! ents and simple techniques to make tasty meals that let the avor of the food shine through. Soooo, howd I do with that? Feel free to leave comments on my website, at TheSaltyTable, or send me an email at gri%n.rebekahl #at$ gmail #dot$ com. Thanks for reading, and happy cooking! 14