Asparagus esLo wlLh asLa 8eclpe

rep Llme 3 mlnuLesCook Llme 30 mlnuLes

lnC8LulLn1S
1 bunch asparagus spears (abouL 1 lb) Lrlmmed of Lough ends and halved crosswlse
3 handfuls baby splnach leaves
2 cloves garllc peeled
1 cup freshly graLed armesan cheese plus more for Lopplng
1 cup plne nuLs
1/4 cup exLravlrgln ollve oll plus more for Lopplng
!ulce of 1/2 lemon
1/2 Leaspoon flnegraln sea salL
8 ounces of drled pasLa or 12 ounces fresh llngulnl feLLucclnl spagheLLl Mlx splnach pasLa wlLh regular
wheaL pasLa for a medley of colors
ML1PCu
1 8rlng 2 poLs of waLer Lo a rolllng boll one large for Lhe pasLa and one medlum slzed for Lhe asparagus

2 Whlle Lhe waLer ls heaLlng puL Lhe plne nuLs ln a slngle layer ln a large skllleL PeaL on medlum heaL
sLlrrlng occaslonally unLll fragranL and llghLly browned 8emove plne nuLs from pan and seL aslde ?ou
wlll use 3/4 cup of Lhe plne nuLs for Lhe pesLo pasLe and 1/4 cup Lo mlx ln whole

3 SalL Lhe asparagus waLer and drop Lhe spears lnLo Lhe pan Cook for only 2 or 3 mlnuLes unLll Lhe
spears are brlghL green and barely Lender uraln under cool waLer Lo sLop Lhe cooklng CuL Lhe Llps off
and seL aslde several of Lhe asparagus (dlagonal cuL abouL an lnch from Lhe end) Lo use for garnlsh

4 Add Lhe asparagus splnach garllc armesan and 3/4 cup of Lhe plne nuLs Lo a food processor uree
and wlLh Lhe moLor runnlng drlzzle ln Lhe 1/4 cup of ollve oll unLll a pasLe forms lf Loo Lhlck Lhln lL wlLh
a blL of Lhe pasLa waLer Add Lhe lemon [ulce and salL LasLe and ad[usL seasonlng

Peres a Lrlck LhaL Peldl LaughL me When empLylng Lhe food processor bowl of lLs conLenLs hold Lhe
boLLom of Lhe bowl wlLh one hand wlLh a flnger ln Lhe cenLer hole holdlng Lhe blade ln place and
keeplng lL from falllng ouL

1hls fresh pasLa cooked up ln no Llme aL all
3 SalL Lhe pasLa waLer well and cook Lhe pasLa unLll [usL Lender Check Lhe dlrecLlons on Lhe pasLa
package ?oull need more Llme for drled pasLa and less for fresh uraln and Loss lmmedlaLely wlLh 1 cup
of Lhe asparagus pesLo
Serve sprlnkled wlLh Lhe remalnlng 1/4 cup LoasLed plne nuLs a dusLlng of armesan and a llghL drlzzle
of ollve oll




Classlc asLa rlmavera 8eclpe
rep Llme 20 mlnuLesCook Llme 10 mlnuLes
lnC8LulLn1S
1/2 pound angel halr pasLa or spagheLLl
1 small bunch broccoll abouL 1 heaplng cup of floreLs
1 small zucchlnl dlced
4 asparagus spears
1/2 cup peas fresh or frozen
1/2 cup snow peas
3 mlnced garllc cloves
3 8oma or oLher pasLe LomaLoes seeded and dlced
12 basll leaves chopped
4 1bsp buLLer
1/4 cup chlcken broLh (use vegeLable broLh for vegeLarlan opLlon)
1/2 cup heavy cream
1/2 cup graLed parmesan cheese
SalL
ML1PCu
1 CeL a large poL of waLer bolllng SalL lL well lL should LasLe llke Lhe sea llll a large bowl wlLh lce waLer
8oll Lhe broccoll for 1 mlnuLe Add Lhe asparagus and boll anoLher mlnuLe Add Lhe snow peas and boll
for 30 more seconds 8emove all Lhe vegeLables and plunge Lhem lnLo Lhe lce waLer Cnce Lhey're cool
draln ln a colander
lf you wanL you can boll your pasLa ln Lhe same poL you bolled Lhe vegeLables ln or you can sLarL over
and boll new waLer l use Lhe same waLer
2 ln a large sauLe pan heaL Lhe buLLer over medlumhlgh heaL When Lhe buLLer ls hoL add Lhe garllc
and zucchlnl and sauLe 1 mlnuLe Add Lhe dlced LomaLoes and sauLe anoLher 2 mlnuLes sLlrrlng ofLen
3 our ln Lhe chlcken or vegeLable broLh and Lurn Lhe heaL Lo hlgh Lo brlng lL Lo a boll Add Lhe cream
and Loss ln all Lhe vegeLables you bolled plus Lhe peas SLlr Lo comblne 1urn Lhe heaL down unLll Lhe
creamchlcken broLh mlxLure ls [usL slmmerlng noL bolllng
4 Add Lhe parmesan cheese and sLlr Lo comblne lf Lhe sauce seems Loo Lhlck lL should be preLLy Lhlck
buL noL gloppy add some more chlcken broLh cream or waLer
3 8oll Lhe angel halr pasLa noLe lf you are uslng spagheLLl you wlll wanL Lo sLarL cooklng lL before you
begln sauLelng Lhe garllc and zucchlnl Angel halr wlll only need 12 mlnuLes Lo cook vermlcelll or
spagheLLl can Lake 812 mlnuLes
As soon as Lhe pasLa ls done Lransfer lL wlLh Longs lnLo Lhe sauce and sLlr Lo comblne Add Lhe basll
now and LasLe for salL Add salL lf needed Crlnd some black pepper over everyLhlng and serve
lmmedlaLely
?ou wlll wanL a dry whlLe wlne wlLh Lhls ldeally a dry lrench whlLe



Creamy Shrlmp and 8roccoll leLLucclne 8eclpe
lnC8LulLn1S
2 Lo 3 cups broccoll floreLs cuL lnLo blLeslzed pleces
1 pound feLLucclne (use rlcepasLa for gluLenfree verslon)
LxLra vlrgln ollve oll
2 cups heavy cream
2/3 cup whlLe wlne
6 garllc cloves Lhlnly sllced
1/2 Leaspoon freshly ground black pepper
1 pound peeled develned shrlmp (lf uslng frozen shrlmp defrosL by runnlng cold waLer over Lhem for a
few mlnuLes)
2 1bsp flnely chopped fresh parsley
SalL
ML1PCu
1 llll a large 8quarL sLock poL aL leasL half full wlLh waLer and wlLh 1 1bsp of salL brlng Lo a boll
2 Whlle Lhe waLer ls Lhe large sLockpoL ls heaLlng brlng a smaller saucepan (23 quarLs) half fllled wlLh
waLer Lo a boll 8lanch Lhe broccoll ln Lhe bolllng waLer for 1 mlnuLe 8emove from heaL uraln and run
Lhe broccoll under cold waLer Lo sLop Lhe cooklng SeL aslde
3 Cook Lhe pasLa ln Lhe large poL of bolllng waLer accordlng Lo Lhe dlrecLlons on Lhe package (anywhere
from 3 Lo 12 mlnuLes dependlng on Lhe Lype of pasLa you have) unLll al denLe or sLlll sllghLly flrm uraln
and Loss wlLh a llLLle ollve oll Lo keep from sLlcklng
4 Whlle Lhe pasLa ls cooklng comblne Lhe cream wlne garllc and black pepper ln a large skllleL and
brlng Lo a slmmer over hlgh heaL 8educe Lhe heaL Lo medlum and slmmer for 7 Lo 10 mlnuLes unLll Lhe
mlxLure Lhlckens
3 Add Lhe shrlmp and cook 2 Lo 3 mlnuLes unLll Lhe shrlmp have Lurned plnk on all sldes 1oss ln Lhe
broccoll and Lhe parsley Mlx ln Lhe feLLuclnl SalL Lo LasLe


8eef 8ourgulgnon 8eclpe
We are uslng shllLake mushrooms for Lhe fresh mushrooms ln Lhls reclpe even Lhough Lhey are noL
LradlLlonally used for Lhls dlsh because Lhey are [usL so meaLy and good leel free Lo use any fresh
mushroom youd llke lf you donL have access Lo salL pork you can use bacon buL slmmer lL flrsL for 8
mlnuLes ln waLer Lhen draln and rlnse Lo remove lLs smoklness A word on salL SalL pork ls salLy 8e
sparlng wlLh salL as you make Lhls dlsh unLll Lhe end when you can ad[usL Commerclal beef sLock ls also
salLy so you very well may have enough salL for Lhe dlsh [usL from Lhese Lwo sources
lnC8LulLn1S
68 ounces salL pork cuL lnLo 1/2 lnch chunks
4 1bsp unsalLed buLLer dlvlded
4 pounds Lrlmmed beef chuck cuL lnLo 2lnch cubes paLLed dry wlLh paper Lowels
SalL
1012 shalloLs chopped abouL 2 cups
2 large peeled carroLs 1 chopped 1 cuL lnLo 2lnch chunks
43 garllc cloves chopped
1 ounce of drled porclnl mushrooms (opLlonal)
2 1bsp LomaLo pasLe
1/2 cup brandy plus 2 1bsp
1 boLLle lnoL nolr or oLher red wlne
8eef SLock (low sodlum) aL leasL 1 cup qulLe easlly more
1/2 cup chopped fresh parsley
2 bay leaves
2 Leaspoons drled Lhyme
4 whole cloves
24 pearl onlons fresh or frozen
1 lb fresh shllLake cremlnl or buLLon mushrooms
8eurre manle 3 1bsp flour blended wlLh 2 1bsp buLLer
ML1PCu
1 lf you are uslng Lhem pour 1 cup of bolllng waLer over Lhe drled porclnl mushrooms and allow Lhem Lo
rehydraLe for 30 mlnuLes 8emove Lhe mushrooms and chop coarsely our Lhe soaklng waLer Lhrough a
paper Lowel (Lo remove any dlrL or debrls) lnLo a bowl and seL aslde

2 ln a large sauLe pan pour enough waLer Lo cover Lhe boLLom by abouL 1/8 lnch Cver medlum heaL
cook Lhe salL pork ln Lhe pan unLll Lhe waLer evaporaLes sLlrrlng occaslonally Cnce Lhe waLer ls gone
reduce Lhe heaL Lo medlumlow and conLlnue Lo cook Lhe salL pork unLll much of Lhe faL has rendered
ouL of lL Add a Lablespoon of buLLer and conLlnue Lo cook Lhe salL pork unLl Lhe pleces are browned and
crlspy use a sloLLed spoon Lo remove Lhe salL pork pleces Lo a large uuLch oven or oLher large Lhlck
boLLomed lldded poL
3 lncrease Lhe heaL Lo medlumhlgh Worklng ln baLches so LhaL you do noL crowd Lhe pan brown Lhe
beef Leavlng space around each plece of slzzllng meaL ensures LhaL lL browns and does noL sLeam uonL
move Lhe pleces of beef ln Lhe pan unLll Lhey geL a good sear Lhen Lurn Lhem so Lhey can geL browned
on anoLher slde 1ake your Llme 1hls wlll Lake 1323 mlnuLes dependlng on how large a sauLe pan you
have Cnce browned remove Lhe beef from Lhe sauLe pan and place ln Lhe uuLch oven wlLh Lhe salL
pork

4 When all Lhe beef has browned add Lhe shalloLs Lhe one chopped carroL and Lhe chopped porclnl
mushrooms lf uslng SLlr ln Lhe poL Lo remove any browned sLuckon blLs ln Lhe pan Cook for 23
mlnuLes Lhen add Lhe garllc and Lhe LomaLo pasLe Cook anoLher 23 mlnuLes sLlrrlng frequenLly
3 Add Lhe brandy and sLlr Lo comblne 8oll down by half Lhen add Lhe sLralned mushroom soaklng waLer
(lf uslng) Scrape any remalnlng browned blLs off Lhe boLLom of Lhe sauLe pan and pour Lhe conLenLs of
Lhe pan lnLo Lhe uuLch oven

6 1o Lhe uuLch oven add Lhe boLLle of wlne and enough beef sLock Lo almosL cover Lhe beef Lhe beef
pleces should be barely poklng up ouL of Lhe llquld Add Lhe parsley bay leaves Lhyme and cloves Cover
and brlng Lo a bare slmmer AfLer 1 hour add Lhe second carroL peeled and cuL lnLo chunks of 12
lnches ConLlnue cooklng for anoLher hour or unLll Lhe beef ls Lender
7 Meanwhlle Lrlm Lhe Lough sLems off Lhe shllLake cremlnl or buLLon mushrooms and sllce lnLo 23
large pleces small mushrooms leave whole repare Lhe pearl onlons 8oll Lhem ln Lhelr sklns for 43
mlnuLes uraln and submerge ln a bowl of lce waLer Sllce Lhe Llps and rooL ends off Lhe onlons and sllp
off Lhe ouLer sklns
8 When Lhe beef ls Lender use Longs Lo remove all Lhe beef and Lhe chunks of carroLs seL aslde ln a
bowl SLraln Lhe conLenLs of Lhe uuLch oven Lhrough a flnemeshed sleve seL over a medlum poL 1hls
wlll be Lhe sauce 8oll Lhe sauce down LasLlng frequenLly lf lL beglns Lo LasLe Loo salLy Lurn off Lhe heaL
CLherwlse boll down unLll you have abouL 3 cups 1urn off Lhe heaL

9 PeaL a large sauLe pan over hlgh heaL and add Lhe mushrooms ury sauLe Lhe mushrooms over hlgh
heaL shaklng Lhe pan and sLlrrlng ofLen unLll Lhey release Lhelr waLer abouL 43 mlnuLes Add Lhe pearl
onlons and 3 Lablespoons buLLer and Loss Lo comblne Sprlnkle salL over Lhe onlons and mushrooms
SauLe unLll Lhe onlons begln Lo brown 8emove from heaL

10 8eLurnlng Lo Lhe sauce reduce Lhe heaL Lo medlum and whlsk ln Lhe beurre manle Whlsk ln a Lhlrd
of Lhe pasLe walL for lL Lo lncorporaLe lnLo Lhe sauce Lhen add anoLher Lhlrd of Lhe beurre manle and
so on uo noL leL Lhls boll buL allow lL Lo slmmer very genLly for 23 mlnuLes SLlr ln Lhe remalnlng 2
Lablespoons of brandy 1asLe for salL and add some lf needed
11 1o serve coaL Lhe beef carroLs mushrooms and pearl onlons wlLh Lhe sauce and serve wlLh
poLaLoes egg noodles or loLs of crusLy bread

8eef 8rlskeL 8eclpe
rep Llme 10 mlnuLesCook Llme 3 hours
lnC8LulLn1S
3 Lo 4 lbs of a brlskeL cuL of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of waLer
ML1PCu
1 reheaL oven Lo 323l
2 ln a bowl mlx LogeLher Lhe barbeque sauce soy sauce and waLer
3a lace Lhe brlskeL roasL on a large plece of alumlnum foll Spread Lhe 88C sauce mlxLure generously
over meaL Wrap Lhe brlskeL ln alumlnum foll and place lL ln a roasLlng pan 8ake for 1 hour for every 1
pound of meaL
AlLernaLlvely
3b lace Lhe barbecue sauce and Lhe brlskeL ln an oven roasLlng bag Sprlnkle a Leaspoon of flour lnLo
Lhe bag oke a couple small holes ln Lhe bag lace Lhe bag ln a roasLlng pan ?ou may flnd LhaL Lhe
cooklng Llme ls fasLer wlLh Lhls meLhod or you can reduce Lhe oven LemperaLure Lo 300l
4 8emove from oven and leL resL ln Lhe foll for 30 mlnuLes before servlng

8roccoll 8eef 8eclpe
lnC8LulLn1S
3/4 pound flank or slrloln sllced Lhlnly across Lhe graln
3/4 pound broccoll floreLs
2 Lablespoons hlghheaL cooklng oll
2 cloves garllc very flnely mlnced or smushed Lhrough garllc smusher
1 Leaspoon cornsLarch dlssolved ln 1 Lablespoon waLer
lor Lhe beef marlnade
1 Leaspoon soy sauce
1 Leaspoon Chlnese rlce wlne (or dry sherry)
1/2 Leaspoon cornsLarch
1/8 Leaspoon freshly ground black pepper
lor Lhe sauce
2 Lablespoons oysLer sauce
1 Leaspoon Chlnese rlce wlne (or dry sherry)
1 Lablespoon soy sauce
1/4 cup chlcken broLh
ML1PCu
1 MarlnaLe Lhe beef SLlr LogeLher Lhe beef marlnade lngredlenLs ln a medlum bowl Add Lhe beef sllces
and sLlr unLll coaLed LeL sLand for 10 mlnuLes
2 repare Lhe sauce SLlr LogeLher Lhe sauce lngredlenLs ln a small bowl
3 8lanch Lhe broccoll Cook Lhe broccoll ln a small poL of bolllng salLed waLer unLll Lendercrlsp abouL 2
mlnuLes uraln Lhoroughly
4 PeaL a large frylng pan or wok over hlgh heaL unLll a bead of waLer slzzles and lnsLanLly evaporaLes
upon conLacL Add Lhe cooklng oll and swlrl Lo coaL Add Lhe beef and lmmedlaLely spread Lhe beef ouL
all over Lhe surface of Lhe wok or pan ln a slngle layer (preferably noL Louchlng) LeL Lhe beef fry
undlsLurbed for 1 mlnuLe lllp Lhe beef sllces over add Lhe garllc Lo Lhe pan and fry for an addlLlonal 30
seconds Lo 1 mlnuLe unLll no longer plnk our ln Lhe sauce add Lhe blanched broccoll and brlng Lo a
boll our ln Lhe dlssolved cornsLarch and cook sLlrrlng unLll Lhe sauce bolls and Lhlckens 30 seconds


ork SchnlLzel 8eclpe
lnC8LulLn1S
4 boneless pork chops (1 pound LoLal) 1/2 lnch Lhlck
1/4 cup flour
1 Leaspoon seasoned salL (Splke or Lawreys or [usL subsLlLuLe plaln salL)
1/4 Leaspoon freshly ground black pepper
1 egg beaLen
2 1bsp mllk
3/4 cup flne dry bread crumbs or panko
1 Leaspoon paprlka
3 1bsp canola oll grapeseed oll or ollve oll
3/4 cup chlcken sLock
1/2 Leaspoon drled dlll or 2 Leaspoons chopped fresh dlll
1/2 Leaspoon salL
1/2 cup sour cream (full faL)
ML1PCu
1 use a meaL hammer Lo pound Lhe pork cuLleLs Lo 1/41/8 lnch Lhlckness CuL small sllLs around Lhe
edges of Lhe cuLleLs Lo prevenL curllng
2 SeL ouL 3 shallow bowls Cne wlLh a mlxLure of Lhe flour seasoned salL and pepper 1he second wlLh
Lhe egg and mllk whlsked LogeLher 1he Lhlrd wlLh a mlxLure of Lhe bread crumbs (or panko) and
paprlka
3 PeaL Lhe ollve oll ln a large skllleL on medlum hlgh heaL uredge Lhe cuLleLs flrsL ln Lhe seasoned flour
Lhen dlp Lhe cuLleLs ln Lhe egg mlxLure and Lhen lnLo Lhe mlxLure of bread crumbs and paprlka
4 Worklng ln baLches sauLe Lhe cuLleLs for 34 mlnuLes on each slde 8emove Lhe cuLleLs from Lhe skllleL
and cover wlLh foll or place ln a warm oven Lo keep warm
3 Add Lhe chlcken sLock lnLo Lhe skllleL Lo deglaze Lhe pan scraplng Lhe boLLom of Lhe pan Lo loosen Lhe
brown blLs ln a small bowl mlx Lhe dlll and salL lnLo Lhe sour cream SLlr Lhe sour cream mlxLure lnLo Lhe
chlcken sLock PeaL and sLlr unLll mlxLure Lhlckens (do noL leL boll)
Serve Lhe cuLleLs wlLh Lhe sauce and lemon sllces lf you llke


TIIupIu wILI PImIenLo Suuce RecIpe
Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper.
INGRIIINTS
O 1 Tbsp olive oil
O 1 small onion, cut into thin wedges
O 1 clove garlic, minced
O 1 14-ounce can diced tomatoes, undrained
O 1 cup sliced cremini or button mushrooms
O 4 cup pimiento-stuffed olives, coarsely chopped
O 1 Tbsp chopped fresh oregano or 1 teaspoon dried oregano, crushed
O 14 teaspoon salt
O 1 teaspoon freshly ground pepper
O 4 6- ounce tilapia fillets
ITHO

In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about
- minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms,
olives, oregano, salt, and pepper. Bring sauce to boiling.
Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
Reduce the heat and cover. Simmer for to 10 minutes or until fish flakes easily when tested with a
fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice,
andor crusty bread.