FINE DINING MONSTER

    Balsamic Bruschetta Ingredients 1 loaf French bread, cut into 1/4-inch slices 1 tablespoon extra-virgin olive oil 8 roma (plum) tomatoes, diced ⅓ cup chopped fresh basil 1 ounce Parmesan cheese, freshly grated 2 cloves garlic, minced 1 tablespoon good quality balsamic vinegar 2 teaspoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C). Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through. Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper. Spoon tomato mixture onto toasted bread slices. Serve immediately and enjoy!  

  Gnocchi with Pomodoro Sauce Ingredients ¼ cup olive oil 2 (12 ounce) packages refrigerated gnocchi 3 cloves garlic, minced, or more to taste ¼ teaspoon crushed red pepper flakes 1 pinch salt 1 pinch sugar 1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano) 8 ounces marinated mozzarella balls fresh parsley or basil (optional) Directions Open marinated mozzarella balls and measure out 1/4 cup of the oil. Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes. Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes. Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's br

  Instant Pot Tuscan Bean and Sausage Soup Ingredients 2 tablespoons olive oil ½ pound Italian-style chicken sausage, casings removed 1 ½ cups diced onion 2 cloves garlic, minced 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained 1 teaspoon Italian seasoning 1 (32 ounce) carton Swanson® Chicken Broth (4 cups) 3 cups finely chopped kale leaves 2 tablespoons grated Parmesan cheese Directions On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel. Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick-release method to release the pressure. Stir in the kale and let

  Easter Grain Pie Ingredients 5 cups water ½ cup whole wheat berries 6 eggs 1 cup white sugar 1 ½ pounds ricotta cheese 1 (8 ounce) package mixed candied fruit 2 teaspoons grated orange zest 1 teaspoon grated lemon zest 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 1 tablespoon unsalted butter 1 teaspoon salt 2 pastries for 9-inch lattice-top pies 2 tablespoons confectioners' sugar for dusting Directions Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon. Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon. When wheat is ready, drain in a colander and rinse with warm water. Place

  Italian BLT Ingredients 1 loaf italian bread 1 tablespoon olive oil, or as needed 1 tablespoon italian seasoning 1 teaspoon garlic granules 2 cups spinach 1/3 cup fresh basil leaves 2 tomatoes, sliced 8 ounces fresh mozzarella cheese, sliced 12 ounces prosciutto 1/3 cup ricotta 1 tablespoon pesto Directions Slice bread on the diagonal to get 12 slices. Brush each slice of bread with olive oil. Mix Italian seasoning and garlic granules together; sprinkle over bread slices. Heat a grill pan over medium-high heat, and place bread oil-side-down on the pan until grill marks form, about 3 minutes. Remove bread to a board. Mix spinach and basil leaves together. Divide leaves evenly over 6 slices of bread; layer these 6 bread slices with equal amounts prosciutto, sliced tomato, and sliced mozzarella. Stir pesto and ricotta together in a small bowl. Spread a generous 1 tablespoon mixture onto remaining 6 bread slices, and place on top of each sandwich.  

  Seafood Risotto Ingredients 2 tablespoons olive oil 1 large leek, cleaned and thinly sliced 2 cloves garlic, minced 1 cup Arborio rice 2 cups low-sodium chicken broth, divided 1 cup dry white wine ½ pound bay scallops ½ pound medium shrimp, peeled and deveined 1 cup fresh snow peas, trimmed and halved crosswise 1 medium red bell pepper, diced 3 tablespoons grated Parmesan cheese 2 teaspoons dried basil 2 tablespoons lemon juice ground black pepper to taste Directions Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently. Pour in 1 1/2 cups chicken broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, continuing to stir occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stir

  Aperol Spritz Ingredients Ice3 oz.  Prosecco2 oz.  Aperol1  splash soda water (about 1 oz.) Orange slice, for serving Directions Step 1 Fill a wine glass with ice and refrigerate until glass is chilled, about 30 seconds. Step 2 Add Prosecco, Aperol, and soda water and gently stir to combine. Garnish with orange slice.    

  Moscow Mule Ingredients 4 fresh mint leaves, plus more for garnish 2 oz. fresh lime juice Ice3 oz.  vodka12 oz.  ginger beer Lime wedge, for garnish Directions Step 1 Divide mint leaves between copper mugs. Add lime juice and muddle mint until leaves start to bruise and slightly break down.  Step 2 Fill mugs with ice and add vodka. Top off with ginger beer and gently stir to combine. Garnish with more mint and a lime wedge.

  Cosmopolitan Ingredients 4 oz. citrus vodka 2 oz. Cointreau 2 oz. cranberry juice Juice of 1/2 lime Ice Lime wedge, for garnish Cranberries, for garnish Directions Step 1 Add vodka, Cointreau, cranberry juice, and lime juice to a cocktail shaker and fill with ice. Shake until well chilled.  Step 2 Strain drink into a martini glasses and garnish with a lime wedge and cranberries.

  Classic Manhattan Ingredients Ice2 oz.  bourbon1 oz.  sweet vermouth2  maraschino cherry (preferably Luxardo) Bitters, for serving Directions Step 1 Fill a liquid measuring cup or mixing glass with ice. Add bourbon and vermouth and stir until well chilled.  Step 2 Strain into a (preferably frosty) coupe glass. Garnish with cherries and a few dashes of bitters.  

  Brandade De Morue INGREDIENTS Salt Cod 500 g Extra virgin olive oil 200 ml, of excellent quality Milk 100 ml, whole (or cream) Lemon juice To taste Pepper To taste, freshly ground Garlic 1 clove Preparation The salt cod should be white and succulent: remove as much salt as possible. Place a large pot with water on the stove and put in the salt cod, cooking it while covered over a very low flame for a few minutes, without letting the water reach the boiling point. Once cooked, remove the skin and bones and keep the meat. Rub the garlic against the sides of the mortar that will be used for the cod, it will give the brandade that unmistakable aroma of the traditional recipe. Then, using the pestle, begin working the cod, adding drizzles of the olive oil. Then put the cod back in the pot and, over low heat, stir vigorously with a wooden spoon, continuing to add oil bit by bit, alternating with warm milk or cream. Once you’ve used up the ingredients, the cod

  Eva Longoria's Tortilla Soup INGREDIENTS Tomatoes 6 each, whole, Roma kind Olive oil 125 ml, divided Salt To taste Onion 1, medium, diced Celery 1/2, diced Chili Pepper 2, diced, Pasilla and Jalapeño variety Garlic 50 g, chopped Chicken stock 1,5 l, hearty Lime juice 125 ml Cayenne pepper 2,5 g Chili Pepper 5 g Cumin seeds 5 g, ground Paprika 7,5 g Bay 1 leaf Chicken 2 breasts, boneless, cut into strips Coriander 30 ml, fresh leaves Pepper To taste Tortilla Chips To taste Avocado To taste Chili Pepper To taste, Jalapeño variety Sour cream To taste Preparation How To Make a Tasty Tortilla Soup 1. Preheat oven to 180°C. 2. In a bowl, toss tomatoes with half the oil, 5 g salt, and a pinch of black pepper. 3. Spread on a baking pan and roast until light brown, 25 to 30 minutes. 4. While tomatoes are roasting, in a stockpot over medium heat, sauté onion, celery, peppers, and garlic in remaining oil. 5. Stir frequently until sof

  Mother's Chicken Broth INGREDIENTS Hen weighing about 1 kg Carrots 2 each Celery 2 stalks Onion 1 Garlic 1 clove Bay 1 leaf Parsley 1 bunch Salt To taste Peppercorns To taste Preparation Purchase a hen already ready for cooking. Discard all of the fatty parts and if any feathers remain stuck to the skin pass it over the stove flame. Then chop and wash the vegetables; place the entire hen into a large pot with at least 2-3 litres of water. If there’s high calcium content in the tap water and you want a truly perfect broth, use bottled mineral water. Add the bay leaves, garlic, carrots, celery, parsley, and the onion into with you’ve inserted the cloves. Then add a small quantity of salt and the peppercorns. As it boils, use a slotted spoon to skim off any impurities that rise to the surface. Once the necessary time has passed, remove the hen and the vegetables and strain the liquid through a sieve. Let the broth cool completely so that the f

  Tarka Dal INGREDIENTS Red Lentils 120 ml Mung Beans 120 ml Turmeric 2,5 ml Butter 15 g Olive oil 15 ml Mustard 1,5 g, seeds Cumin 1,5 g, seeds Asafoetida 1 pinch Onion ½, finely chopped Bird's Eye Chili 1 (optional) Garlic 2 cloves, grated Ginger 2,5 cm, grated Salt 5 to 10 g (according to taste) Garam Masala 2,5 g Paprika 1,25 g Tomatoes 1/4 tin, plum Coriander 1 handful, fresh, chopped Preparation Wash dal and place in a saucepan and cover with water. Add salt to taste and turmeric powder. Stir well and bring to boil. Skim off any impurities and continue to let it simmer until tender. Whilst the dal is cooking heat oil and butter in a pan. Add cumin seeds, mustard seeds and asafoetida powder. When they begin to sizzle, add the onion and chilli. Cook until slightly golden and add the garlic and ginger. Let it cook until slightly brown and add the salt, garam masala, turmeric powder and paprika. Add the plum tomatoes. Mix we

  Polpette (Italian Meatballs) Ingredients 1 pound ground sweet Italian pork sausage 1 pound ground beef 2/3 cup minced shallot 1/2 cup freshly grated Parmesan cheese, plus more for serving 1/4 cup Italian seasoned breadcrumbs 3 large eggs, lightly beaten 1/2 cup whole milk 1/2 teaspoon freshly ground black pepper (see Note) 1 cup water 2 (24-ounce) jars tomato puree 5 cloves garlic, minced 1 teaspoon Italian herb seasoning blend salt to taste 2 tablespoons extra virgin olive oil, or as needed fresh basil leaves Directions Combine sausage, ground beef, shallot, Parmesan cheese, and breadcrumbs in a large bowl. Use a wooden spoon to break up the ground meat and roughly mix ingredients together. Stir in beaten eggs, milk, and black pepper. Use your hands to mix all ingredients well. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or aluminum foil. Pour water into a shallow bowl, and moisten fingertips and pa

  Bruschetta with Mozzarella Ingredients 2 cups halved grape tomatoes, well drained 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes 2 tablespoons thinly sliced fresh basil leaves 2 cloves garlic, pressed 1 1/2 tablespoons olive oil, divided 1/2 tablespoon balsamic vinegar salt and freshly ground black pepper to taste 8 (1/2-inch thick) diagonal slices baguette fresh basil leaves for garnish (optional) Directions Place tomatoes, mozzarella, sliced basil, garlic, 1 tablespoon olive oil, and balsamic vinegar in a bowl, and fold until well combined. Season to taste with salt and pepper. Set aside. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush baguette slices with remaining olive oil until lightly coated. Arrange in a single layer on a baking sheet; season with salt. Broil until lightly browned, about 1 minute, being careful not to burn. Spoon tomato mixture onto toasted baguette immediately before servin

  Baked Italian Sub Ingredients 2 (7- to 8-inch) hoagie rolls 6 thin slices deli ham 6 thin slices Genoa salami 6 thin slices capicola ham (optional) 2 slices provolone cheese, halved 1/3 cup sliced banana peppers, or to taste tomato slices, to taste (optional) shredded lettuce, to taste (optional) thinly sliced red onion, to taste (optional) drizzle of olive oil drizzle of red wine vinegar 1 pinch oregano salt and freshly ground black pepper to taste Directions Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Slice rolls in half lengthwise, but do not cut all the way through. Place rolls on the prepared baking sheet, open side up. Evenly layer rolls with ham, salami, and capicola, folding to fit. Place the halved provolone and banana peppers on top of the meat. Bake in the preheated oven just until cheese starts to melt, 5 to 8 minutes.  Remove sandwiches from the oven, dress with tomatoes, lettuce, an

  Duck Confit with Shallots INGREDIENTS Duck 4 legs Shallots 500 g Salt 200 g, sea Peppercorns 1 - 2 tsp, black Rosemary 2 sprigs Honey 2 - 3 tbsp Duck Fat 750 - 1000 g, or goose fat Bread 4 slices, white Preparation How to make duck confit with shallots Wash and dry the duck legs. Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking. Peel the shallots and leave them whole. Put the duck legs into a pan, add the shallots and season with salt. Crush the peppercorns in a mortar. Pick the leaves from the rosemary stalks. Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands. Cover and marinate in a cool place overnight. Next day heat the oven to 200°C. Heat a little duck fat and brown the duck pieces on the skin side. Then add the shallots and sweat briefly with the duck pieces. Add the rest of the duck fat, so that the meat is covered. Put the pan in

  Shakshuka INGREDIENTS Olive oil 2 tbsp Garlic 2 Shallots 1 Red chilli peppers 1 Red pepper 1 Smoked paprika 2 tsp Oregano 1/2 tsp Thyme 1/2 tsp Caster sugar 1 pinch Tomatoes 675 gr Eggs 4 Cherry Tomatoes 150 gr Parsley 1 handful Pita Bread 4 Butter 2 tbsp Nigella Seeds 3 tsp Fennel seeds 3 tsp Salt Black pepper Preparation Heat the olive oil in a large sauté pan set over a medium heat until hot. Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes. Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes. Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes. Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set. Remove the lid and scatter the cherry

  Beer-braised Pork on Polenta with Shallots and Carrot Coulis INGREDIENTS Peppercorns 1 tsp Caraway 1 tbsp Allspice 1/2 tsp Cloves 1 Marjoram 1 tsp, dried Bacon 1 1/5 kg, fat scored with a knife Carrots 2 medium, roughly diced Parsley 100 g, peeled and roughly diced Garlic 2 cloves, roughly diced Onion 2, roughly diced Pork 400 g, bones, washed in cold water Vegetable oil 1 tbsp Meat stock 250 ml Beer 500 ml, dark Vegetable stock 200 ml Milk 200 ml Corn Semolina 100 g Butter 1 tbsp Carrots 2, sliced Vegetable stock 150 ml Butter 1 tbsp Sugar 1 pinch Shallots 4, sliced Vegetable oil 2 tbsp Chives to garnish Preparation Heat the oven to 220°C (200°C in a fan oven),  gas 7. Grind 1 tsp salt with the peppercorns, caraway seeds, allspice berries, clove and the marjoram in a mortar. Rub the mixture into the meat. Grease the bottom of a roasting tin with oil and place the meat in it with the fat side up. Add the vegetables and the

  Chocolate Cheesecake Ingredients CRUST 20 chocolate sandwich cookies, such as Oreos (8 oz./230 g.) 1/4 tsp. kosher salt 4 tbsp. (1/2 stick) unsalted butter, melted FILLING 6 oz. (170 g.) semisweet chocolate, chopped 2 oz. (60 g.) milk chocolate, chopped 1 tsp. instant espresso powder 3 (8-oz.) packages cream cheese, room temperature 1 c. (200 g.) granulated sugar 3/4 c. (170 g.) sour cream 1 tbsp. pure vanilla extract 1/2 tsp. kosher salt 3 large eggs, room temperature Lightly sweetened whipped cream and chocolate shavings, for serving (optional) Directions CRUST Step 1 Arrange racks in lower third and center of oven; preheat to 375°. In a food processor, pulse cookies and salt until finely ground. Add butter and pulse until evenly distributed. Transfer to a 9" springform pan; press into bottom.  Step 2 Bake crust on center rack until fragrant and dry to the touch, 8 to 10 minutes. Let cool completely.  FILLING Step 1 Reduce oven tempe

  Pumpkin Cheesecake Roll Ingredients FOR THE CAKE: Cooking spray 3/4 c. all-purpose flour 1/2 tsp. kosher salt 1 tsp. baking soda 1/2 tsp. pumpkin spice 3 large eggs 1 c. granulated sugar 2/3 c. pumpkin puree Powdered sugar, for rolling FOR THE FILLING: 12 oz. cream cheese, softened 1 tbsp. butter, melted 1/2 tsp. kosher salt 1 tsp. pure vanilla extract 1 1/4 c. powdered sugar Directions FOR THE CAKE: Step 1 Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray.  Step 2 In a medium bowl, whisk together flour, salt, baking soda, and pumpkin spice. In a separate large bowl, whisk together eggs, sugar, and pumpkin puree by hand until smooth. Add dry ingredients to pumpkin mixture and whisk just until combine.  Step 3 Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Step 4 Meanwhile, lay out a large kitchen towel on your counter (try to use

  Carmelitas Ingredients Cooking spray 2 c. (240 g.) all-purpose flour 2 c. old-fashioned oats 1 1/2 c. (3 sticks) unsalted butter, softened 1 1/2 c. (320 g.) packed light brown sugar 2 tsp. pure vanilla extract 1/4 tsp. kosher salt 1 (11-oz.) bag soft caramels 1/4 c. whole milk Pinch of flaky sea salt 2 c. semisweet chocolate chips Directions Step 1 Preheat oven to 350°. Grease a 13" x 9" baking pan with cooking spray, then line pan with parchment. Step 2 In a large bowl, mix flour, oats, butter, brown sugar, vanilla, and kosher salt until just crumbly and combined. Press half of oat mixture into prepared pan; reserve remaining oat mixture. Step 3 Bake crust until just beginning to turn golden brown, about 12 minutes. Let cool 10 minutes. Step 4 Meanwhile, in a small saucepan over low heat, cook caramels and milk, stirring occasionally, until caramels have melted, about 12 minutes. Stir in sea salt. Step 5 Scatter chocolate chips over crus

  Apple Dumplings Ingredients 2 granny smith apples 2 cans crescent dough 3/4 c. (1 1/2 sticks) butter, plus more for pan 1 c. brown sugar 1 1/2 tsp. cinnamon 1 tsp. pure vanilla extract Pinch kosher salt 8 oz. lemon-lime soda Directions Step 1 Preheat oven to 350° and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.  Step 2 Separate crescent dough into triangles. Starting at the wider end, roll one apple slice up in a crescent triangle. Repeat with remaining apple slices and crescents. Place into prepared pan.  Step 3 In a small saucepan over medium heat, melt butter, brown sugar, cinnamon, vanilla, and salt together. Pour mixture over apples.  Step 4 Pour soda around edge of pan, trying to avoid pouring on top of dumplings. Bake dumplings until golden, 30 minutes. Step 5Serve warm with ice cream and spoon sauce from pan over dumplings.   

  Negroni Ingredients 1 oz. Campari 1 oz. gin 1 oz. sweet vermouth Orange peel, for garnish Directions Step 1 Fill a measuring glass with ice, then pour in Campari, gin, and vermouth. Stir with a bar spoon until chilled through. Step 2 Strain into a rocks glass filled with ice. Garnish with orange peel.

  Brown Sugar Old Fashioned Ingredients 1 tsp. packed brown sugar 1 tsp. water 2 dashes Angostura bitters 2 oz. bourbon Ice Orange peel, for garnish Cinnamon stick, for garnish Directions Step 1 Add sugar, water, and bitters to glass. Muddle until sugar is dissolved. Add bourbon and ice and stir to combine.  Step 2 Garnish with an orange peel and cinnamon stick.

  Air Fryer Stuffed Mini Peppers  Ingredients 1 pound mini sweet peppers 4 ounces prosciutto 1 (6.5 ounce) package spreadable cheese (such as alouette® Garlic & Herb Soft Spreadable Cheese) Directions Preheat the air fryer to 350 degrees F (175 degrees C). Cut each pepper in half lengthwise, and remove seeds and stem. Slice prosciutto into pieces the size of pepper halves, and lay one piece in each pepper half. Spread 1 tablespoon cheese into each pepper half. If prosciutto hangs over pepper sides, fold it upward to cover cheese. Air fry until cheese is very warm and soft, about 5 minutes. Enjoy!  

  Air Fryer Green Bean Fries Ingredients 1 lb. fresh green beans, trimmed 1/2 cup water 1 cup flour 1 large egg 1/3 cup milk 2 cups seasoned fine dry bread crumbs 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon salt cooking spray lemon wedges for serving Special Sauce: 1/2 cup mayonnaise 1/4 cup ketchup 2 teaspoons mustard 1 teaspoons minced sweet or dill pickle 1 teaspoon steak seasoning 1/8 teaspoon cayenne pepper Directions Combine beans and water in a saucepan, cover, and bring to a boil. Cook until beans are bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl of ice water. Preheat air fryer to 375 degrees F (190 degrees C). Put flour in a bowl. In another bowl, whisk together egg and milk. In a third bowl, stir together bread crumbs, chili powder, garlic powder, onion powder, and salt. Drain beans and pat dry with paper towels. Toss beans with flour to coat, shaking off e

  Air Fryer Samosas Ingredients 12 ounces yukon gold potatoes, peeled and cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon garam masala 1/2 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper (optional) 2/3 cup frozen peas, thawed 1/4 cup chopped fresh cilantro, plus more for garnish 24 wonton wrappers cooking spray Cilantro-Yogurt Sauce 3/4 cup whole-milk Greek-style yogurt 1/3 cup chopped fresh cilantro, plus more for garnish 1 teaspoon lime zest 1 tablespoon lime juice 1 clove garlic, chopped 1 pinch salt 1 pinch freshly ground black pepper Directions Add potatoes to a small saucepan and cover with salted water; bring to a boil over high heat. Reduce heat and simmer 10 minutes or until fork-tender. Drain and transfer potatoes to a bowl; mash until mostly smooth with a few small chunks remaining. In the same saucepan, heat oil ov

  Air Fryer Spanakopita Ingredients 2 (10-ounces) pkg. frozen chopped spinach, thawed and squeezed dry 1/2 cup crumbled feta cheese 1/2 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese 1 clove garlic, minced 1 (1-lb. pkg.) frozen phyllo dough, thawed 1/2 cup unsalted butter, melted tzatziki sauce for serving chopped fresh dill for serving Directions For filling, stir together spinach, feta, mozzarella, Parmesan, and garlic in a bowl. Line a baking sheet with parchment paper. Arrange 1 sheet of phyllo on a clean work surface and brush lightly with some of the melted butter. Top with 2 more phyllo sheets and more butter. Cover remaining phyllo with a damp towel while you work. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips. Spoon about 1 tablespoon filling at the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Contin

  Not Your Mama's Collard Greens Ingredients cooking spray 1 teaspoon ground cinnamon 1 teaspoon brown sugar 1 teaspoon olive oil 2 large sweet potatoes, peeled and cut into bite-sized chunks 4 bone-in skinless chicken thighs 1 1/2 teaspoons salt 5 tablespoons curry powder, divided 12 large fresh collard green leaves 3 cups chicken broth 1 red bell pepper, sliced 1 tablespoon butter, softened 2 tablespoons coconut oil 1 teaspoon ground turmeric 1/4 cup coconut milk 1 large carrot, grated, or more to taste Directions Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil, or spray with cooking spray. Whisk cinnamon, brown sugar, and olive oil together in a bowl; add sweet potatoes and stir until well coated with oil and spices. Place sweet potatoes on the prepared baking sheet in a single layer. Roast in the preheated oven until tender, 20 to 35 minutes, turning potatoes once halfway through cooking tim