The Salty-Sweet

Start to finish: 10 minutes | Impresses: 1


Ingredients
1 tablespoon cream cheese
1 tablespoon peanut butter
2 slices white bread
1 tablespoon butter, softened
2 tablespoons grape jelly
¼ cup wavy chips, crumbled


Method
Heat a nonstick skillet over medium-low heat.

In a small bowl, combine cream cheese and peanut butter. Set aside.

Spread butter on one side of each slice of bread. Spread peanut butter mixture on the opposite side of one slice and the jelly on the opposite side of the other slice.

Place slice with peanut butter in skillet, buttered side down, and toast until browned, about 3–4 minutes. Sprinkle with crumbled wavy chips and top with other slice of bread, jelly side down. Flip and grill an additional 3–4 minutes. Slice and serve immediately.

The Fig & The Pig

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices wheat bread
1 tablespoon butter, softened
2 tablespoons fig jam
2 ounces Brie cheese
2 slices bacon, cooked

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread one tablespoon fig jam on the opposite side of each slice.

Cut Brie lengthwise and remove rind. Layer cheese on top of one side with jam. Add bacon and top with other slice of bread, jam-side down.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

Sage & Brown Butter Ravioli

Start to finish: 30 minutes
Impresses: 6

Ingredients
1 package cubed butternut squash
½ cup ricotta cheese
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper
1 tablespoon fresh sage
½ cup water
1 package wonton wrappers*
½ cup salted butter
¼ cup fresh sage, chopped

Method
Steam butternut squash to package instructions, then place into bowl of a food processor with ricotta, salt, pepper, red pepper and sage. Pulse until smooth.

Pour water into a small bowl and lay out wonton wrappers.

Place 1 teaspoon filling in the center of a wonton wrapper. Dip your finger in water to wet all four edges of the wrapper. Place another wrapper on top and press to seal. Repeat until all filling and wrappers are used.

Heat a pan over medium heat. Add in half of butter and melt until it begins to brown. Add in half of prepared ravioli and sage and sauté 2–3 minutes until translucent and edges have crisped. Place in a serving bowl, then repeat with other half. Serve immediately.

*Available in the refrigerated section near produce


Sourdough Bread

Start to finish: 11 hours
Makes: 1 loaf

Ingredients
1½ cups filtered water
½ cup sourdough starter
3 cups unbleached bread flour
1¼ teaspoons sea salt
1/8 cup filtered water

Tip
If you don't have a starter, use 1/4 teaspoon instant yeast and follow the yeast method. Steps that differ from the original are denoted with numbers.

Method
In a large bowl, mix together water, starter and flour just to combine. Let rest 15–30 minutes.

Add sea salt and additional water and mix again, just to combine. Cover with a towel and let rest for 1 hour. (1)

Transfer dough to a floured surface and lift four corners of the dough one at a time into its center to shape a tight round. Let rest for 15 minutes or directly move into a well-floured basket or colander lined with a cloth napkin. Refrigerate 8 hours or overnight. (2)

With an hour remaining in the fridge, heat oven to 500 F. Place a cast iron pot with a lid on the center rack and let it come to temperature in the oven for one hour.

Remove sourdough loaf seam-side down from the basket onto a well-floured piece of parchment paper. Score the loaf with a double-edge razor or sharp knife. 

Place parchment and loaf into the preheated pot, cover with lid and bake 30 minutes. Remove lid and bake an additional 10 minutes or until the crust is golden brown. Cut warm into slices and serve with butter or let cool and slice for sandwiches.

Yeast Method
1: Allow dough to fermet for 12–18 hours.

2: After the fermentation time, shape and let rest on well-floured parchment paper for 20 minutes before following baking instructions.

Thanksgiving Mac

Start to finish: 1 hour
Impresses: 6

Ingredients
16-ounce box spiral pasta noodles
1 pound smoked cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
½ cup milk
6 tablespoons butter, plus more for dish
1 box cornbread stuffing mix

Method
Heat oven to 375 F.

Cook pasta to just one minute shy of box instructions so the noodle still has a slight bite to it.

Drain pasta, pour back into pot and return it to the stove over medium-low heat. Add in shredded cheeses, milk and 2 tablespoons butter. Stir until fully combined and cheese is melted. Remove from heat.

Liberally butter a casserole dish. Pour noodles and cheese into the dish and set aside.

In a medium-sized, microwave-safe bowl, melt remaining 4 tablespoons of butter, about 30 seconds. Stir in cornbread stuffing mix and toss to coat.

Sprinkle mixture atop noodles and cheese, then bake for 30 minutes or until golden brown. Serve immediately.

Baked BBQ Nuggets

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets


Ingredients
For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles


Method
For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

The French Onion

Start to finish: 30 minutes
Impresses: 1


Ingredients
3 tablespoons butter, softened
1 tablespoon olive oil
1 onion, thinly sliced
2 slices whole-wheat or rye bread
2 ounces deli roast beef, sliced
2 ounce Gruyère cheese, shredded


Method
Heat a nonstick skillet over medium heat. Add in 2 tablespoons butter and olive oil.

Once butter has melted, add in sliced onions and toss to coat. Sauté until translucent, then reduce heat to medium-low. Cook, stirring frequently, until soft and caramelized, about 15–20 minutes. Set aside.

Spread remaining tablespoon of butter on one side of each slice of bread. Layer 2 tablespoons caramelized onions, roast beef and Gruyère atop the opposite side of one slice and top with the other slice, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

The Sonoma

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices thick, farmhouse-style bread
1 tablespoon butter, softened
1 tablespoon basil pesto
2 ounces deli turkey, sliced
2 tablespoons roasted red peppers, thinly sliced
¼ cup arugula
2 ounces Gouda cheese, shredded

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread pesto on the opposite side of one slice.

Layer turkey, red peppers and arugula on top of pesto, add shredded Gouda. Top with other slice of bread, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 4–5 minutes per side. Slice and serve immediately. 

Salted Ganache Brownies

Start to finish: 1 hour 15 minutes
Makes: 16 brownies 

Ingredients
For the brownies:
1 box fudge brownie mix
15-ounce can black beans, drained and rinsed

For the ganache:
½ cup dark chocolate chips
½ cup heavy cream
Kosher salt

Method
For the brownies:

Heat oven to 325 F. Butter or spray a 9-by-13-inch pan with cooking spray. Set aside.

Combine brownie mix and black beans in a food processor. Pulse until a fine meal forms, then scrape the sides of the bowl. Replace the lid and process on high until smooth, 1–2 minutes.

Spread into the prepared pan and bake to box instructions.

Place on a rack until completely cooled.

For the ganache:

Heat heavy cream in a small pot over medium heat. Add chocolate chips to a medium-sized bowl, then pour the warmed cream on top. Wait one minute, then use a spatula to stir until smooth.

Pour on top of cooled brownies and sprinkle with salt. Place in the refrigerator to set before cutting into squares.

Baked Chicken Tikka

Start to finish: 1 hour 30 minutes
Impresses: 4–6

Spices are your passport in the kitchen. They take you to different regions, countries and continents, and inspire not only food, but culture. In India, spices are used liberally to make an impact on family and community tables. This twist on two traditional dishes — butter chicken and chicken tikka — brings bold flavors together with Greek-yogurt marinated chicken and creamy rice.

Ingredients
2 pounds boneless, skinless chicken thighs
1½ cups whole-milk Greek yogurt
3 cloves (1 tablespoon) garlic, grated
1 inch (1 tablespoon) ginger, grated
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
4 tablespoons butter
1½ cups white basmati rice*
3½ cups chicken stock
10-ounce can tomato sauce
15-ounce can chopped tomatoes, drained
1 cup cream or half and half
½ cup cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Method
Combine chicken, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper and nutmeg into a gallon-sized zip-top bag. Close the top and shake to completely coat the chicken. Set aside at room temperature for 20 minutes or in the refrigerator for up to two days.

Heat oven to 350 F.

Slice 2 tablespoons butter into small pieces and add to a 9-by-13-inch baking dish. Sprinkle rice over the butter, then add in the stock, tomato sauce and chopped tomatoes. Stir to combine and evenly spread across the dish.

Using tongs, remove the chicken from the bag and place on top of the rice.

Cover with foil and bake on middle rack.

After 45 minutes, remove foil and chicken breasts. Stir cream into the rice mixture, then place chicken breast back on top and dot with remaining butter.

Bake an additional 10 minutes uncovered. 

Serve with chopped cilantro and a squeeze of fresh lime.

*You can substitute any long-grain white rice.

Chocolate Chip Oatmeal Cookie Skillet

Start to finish: 35 minutes
Makes: One 9-inch cookie

Walking through the mall, it’s easy to find the cookie counter. Warm butter and caramelized sugar wafts through the air, and the confectionary case doesn’t just have one- or two-bite cookies. No, it features oversized cookies ready to be sliced like a pizza. Once you indulge in a giant piece, there’s no going back. And lucky for you, we combined the ease of a blondie with our fondness of chocolate chips so you can dig in, go à la mode or slice it up, all without leaving the house.

Ingredients
6 tablespoons butter
1 ½ cups brown sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt
1 ½ cups flour
½ teaspoon baking powder
½ cup old-fashioned oats
½ cup milk chocolate chips 

Method
Heat oven to 325 F. Butter a cast iron pan or oven-safe skillet and set aside.

Place butter in a large bowl and microwave 25-30 seconds or until melted.

Stir in sugar, egg, vanilla and salt until well combined. Add in flour and baking powder and stir just until flour disappears. Fold in chocolate chips and oatmeal.

Press dough into the bottom of prepared skillet and bake 22-25 minutes or until center is set.

Let cool and serve with ice cream.

House Dip

Start to finish: 35 minutes
Makes: 3 cups

Ingredients
10 ounces chopped, frozen spinach
1 pound white cheddar cheese, cubed
8-ounce block cream cheese
½ cup sour cream
15-ounce can chopped tomatoes, drained


Method
Thaw spinach to package instructions in a colander lined with a thin towel. Once thawed, use towel to squeeze moisture out of spinach. Set aside.

In a heavy-bottomed pot over medium-low heat, combine all ingredients. Stir every few minutes until smooth and fully melted, about 25 minutes.

Slow cooker: Follow instructions as listed above, except using a slow cooker on the high setting. Stir every 20 minutes until smooth and fully melted, about 1.5 hours. Serve on warm setting.

Warm Kale Salad

Start to finish: 5 minutes
Impresses: 4*

Kale is more than a garnish next to your New York strip; it’s a vegetable with integrity. Its strong stalk supports bristly leaves that stand up when cooking — unlike others that wilt under pressure (we’re looking at you, spinach). The hearty texture makes it perfect for sautéing, steaming and roasting. This 5-minute recipe tenderizes the produce aisle’s favorite superfood and dresses it up as a quick side or light dinner.

Ingredients
2 tablespoons olive oil
1 head curly or lacinato kale,
washed and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon red wine vinegar
¼ cup walnut pieces
¼ cup dried cranberries
¼ cup Parmesean cheese

Method
Heat olive oil in a pan over medium heat.

Remove kale leaves from the stem by tearing into pieces and add to the pan.

Sauté, stirring frequently, 2–3 minutes or until kale has reduced slightly. Remove from heat and toss in remaining ingredients. 

Serve immediately.

*As a side dish. Will serve 1–2 as a light meal.


The Spin

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices sourdough bread
1 tablespoon butter, softened
¼ cup spinach artichoke dip
2 slices provolone cheese

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread spinach dip on the opposite side of one slice and top with provolone. Place the other slice of bread on top, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately. 

Keto Taco Shells

Start to finish: 25 minutes
Makes: 6 shells

Ingredients
8 ounces sharp cheddar cheese, shredded

Special tools
2 empty paper towel rolls

Method
Heat oven to 400 F.

Line a baking sheet with parchment paper. Place ¼ cup of cheddar onto the baking sheet in circular mounds. (The cheese melts together and spreads out to form the shell.) Repeat with remaining cheese, placing mounds 2 inches apart.

Bake for 12–15 minutes or until shells start to brown.

While the shells bake, wrap each paper towel roll in aluminum foil. Set aside.

Remove shells from the oven and carefully, using a flat spatula, remove shell from the baking sheet and lay it over the paper towel roll. Using your fingers or tongs, lightly wrap the shell around the roll to form the shape of a crunchy taco shell.

Let cool 5 minutes before filling with your favorite meat and toppings.