Cornmeal Crust Pizza with Greens and Ricotta

Created by Susan Spungen

This recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour.

Servings: Makes 4 servings

Ingredients:

Crust:
1 package (1 1/4 ounces) active dry yeast (1 scant tablespoon)
1 1/2 cups warm water
2 1/2 cups all-purpose flour , plus more as needed
1/4 cup extra-virgin olive oil
2 teaspoons milk
1 1/4 teaspoons salt
1 1/2 cups stone-ground cornmeal , plus more for pan

Toppings:
1 bunch (12 ounces) Swiss chard
4 strips bacon , cut into 3/4-inch squares
4 cloves garlic , thinly sliced
Sea salt and freshly ground pepper , to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon red pepper flakes

Directions:

To make crust: In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.

Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.

Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.

To make toppings: Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in a cold sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8–10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2–3 minutes. Add Swiss chard stems. Cook 8–10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.

Preheat oven to 450°. Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough. Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.

From Oprah.Com

Shrimp and White Bean "Cassoulet"

Created by Laura Pensiero

Servings: Serves 6

Ingredients:

3 tablespoons olive oil , divided
2 leeks , white and light green parts only, thinly sliced
2 cloves garlic , minced
Pinch red pepper flakes or 1/2 jalapeno pepper , seeded and minced
1 pound medium shrimp , shelled and deveined
4 tablespoons chopped flat-leaf parsley , divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
3 tablespoons dry white wine (optional)
2 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
1/2 cup vegetable or chicken broth
1/3 cup unseasoned breadcrumbs

Directions:

Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.

In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to ramekins.

In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.

From Oprah.Com

Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton

Created by Michel Nischan

This salad gets a flavorful boost from walnuts roasted in tamari, a soy sauce that adds salty flavor with more character than table salt.

Servings: Makes 12 servings

Ingredients:

1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula, frisée, dandelion, and mustard
1 small red onion , peeled and thinly sliced
1 cup crumbled Stilton cheese

Directions:

To make the walnuts, preheat oven to 350�F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.

To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.

In a large bowl, combine greens, walnuts, red onion, Stilton, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.

From Oprah.Com

Grilled T-bone Steak with Greek Tomato Salsa

Recipe created by Cristina Ferrare

Great for grilling, this steak recipe is topped with delicious summer tomatoes.

If you can't find baby Roma tomatoes, you can use cherry tomatoes. You can also use this topping on grilled chicken, fish, eggs and pasta!

Servings: Serves 4–6

Ingredients:

Steak
2 T-bone steaks (6 ounces each)
Kosher salt
Cracked black pepper
Canola oil , to season grill pan

Greek Tomato Salsa
2 quarts baby Roma tomatoes or cherry tomatoes
1 medium cucumber , seeded, skins on and diced into small pieces
2 Tbsp. red onion , diced small
2 Tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1 Tbsp. red wine vinegar
2 tsp. fresh oregano , chopped
1/4 tsp. Kosher salt and cracked black pepper
4 ounces Greek feta cheese , crumbled

Directions:

To make tomato salsa: Stir all ingredients together in a bowl except the salt and feta. Let stand at room temperature until ready to serve. Just before you serve, add the salt. (If you put the salt in too early, it will extract the juices from the vegetables and will be runny.) Add the crumbled feta cheese.


To make steak: Sprinkle a healthy pinch of kosher salt on each side of steak. Crack fresh pepper on both sides.

Heat an indoor grill pan, cast-iron skillet or outdoor grill until extremely hot. Add oil and spread with a paper towel.

Grill the steak for 3 minutes, then flip using tongs and grill for 3 minutes more. Flip again and grill steak, turning every 2 minutes for a total grill time of 10 minutes for medium rare.

(Rare: 120°; medium rare: 125°; medium: 130°)

When you have reached desired doneness, remove from heat and let the steak rest for 5 to 6 minutes before slicing. This way the steaks will retain their juices!

Serve with Greek Tomato Salsa.

From Oprah.Com

Port-Glazed Figs with Walnuts and Stilton

Fond of figs? Then you'll go wild for these rich, dressed-up delights!

Servings: Makes 4 servings

Ingredients:

2 tablespoons butter
1/2 cup walnut halves
3/4 cup ruby port
12 small ripe figs (Mission, Kadota, Calimyrna or Brown Turkey), trimmed and halved lengthwise
1 wedge (6 ounces) Stilton cheese , cut into 4 equal pieces

Directions:

In a 12-inch skillet, melt butter over medium heat. Add walnuts and cook, stirring constantly until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer walnuts to a bowl.

Add port to the warm skillet. Increase heat to high and boil until thickened, 4 to 5 minutes. Remove from heat and gently toss figs and walnuts in port syrup.

Place each piece of cheese on a separate plate. Top with fig and nut mixture and drizzle with any extra syrup. Serve immediately.

From Oprah.Com

Whipped Salt Cod with Caviar on Steamed Potatoes

Recipe created by Lydia Shire

A dallop of the whipped salt cod, some sweet butter, a little caviar—all on top of a slice of al dente potato—makes for the perfect Christmas appetizer.

The fish will need to be soaked before preparing the dish, so start this recipe 1 to 2 days in advance.

Servings: Serves 10

Ingredients:

1 box (1 pound) salt cod
1 baking potato
4 large red-skinned potatoes (about 1 1/2 pounds)
3 cups milk
4 sprigs parsley
2 sprigs celery leaf
1 bay leaf
1 tsp. whole peppercorns
2 cloves garlic , peeled
1/4 tsp. salt
1/2 cup heavy cream
1/2 cup extra-virgin olive oil
Freshly ground black pepper , to taste
Squeeze of lemon (optional)
Unsalted butter , for serving (optional)
1 tin (4 ounces) Italian osetra or California estate caviar
2 Tbsp. chopped chives or 1 small red onion , finely chopped, for garnish

Directions:

Fill a large bowl with water. Add salt cod; cover and refrigerate 1 to 2 days, changing water occasionally. Rinse and drain cod; trim off and discard any dark meat (try to leave any soft bits of skin, especially near the belly of the fish, which add to the unctuousness of the final dish).

Preheat oven to 400°. Evenly pierce baking potato and place on baking sheet. Bake 40 minutes, or until fork-tender and cooked through. Immediately split open to allow steam to escape. Set aside to cool. Reduce oven temperature to 350°.

Meanwhile, place red potatoes in a steamer basket set in a large saucepan filled with 2 inches water. Bring water to a boil, cover and steam potatoes 20 minutes, or until tender when pierced. Remove pan from heat and drain; set aside and cover to keep warm.

In an ovenproof skillet, combine milk, parsley, celery sprigs, bay leaf, and peppercorns. Bring mixture to a simmer and immediately remove from heat. Arrange cod in skillet in a single layer; cover tightly with foil. Bake 10 to 12 minutes, or until fish just flakes with fork. Transfer to a cutting board, cover with foil, and set aside until cool enough to handle.

Meanwhile, peel baked potato. In the top of a double boiler, or in a large bowl set atop a pot filled with simmering water (bowl should not touch water), mash or rice potato until smooth. Remove bones from cod; discard. Using a sharp knife, chop cod against the grain. Add to potato in double boiler.

Smash garlic cloves with flat side of knife. Top with salt and mash together until paste forms. Add to double boiler, along with cream. Using an electric hand mixer, beat cod mixture at medium speed. Adding oil in a steady stream, continue whipping until creamy, about 2 minutes. Season to taste with pepper and lemon juice (if using). Cover to keep warm, stirring occasionally.

To serve, slice steamed potatoes into 1/2-inch-thick rounds. Spoon a small mound of whipped salt cod onto each potato round, top with a small dab of butter (if using) and caviar, and sprinkle with chives or red onion. Serve warm.

From Oprah.Com

Sea Scallops with Orange and Rosemary

Recipe created by Moira Hodgson

Perfectly seared scallops sautéed with fresh orange juice and julienned orange peel sit atop a helping of wild rice.

Servings: Serves 4–6

Ingredients:

3 Tbsp. olive oil
2 Tbsp. finely chopped shallots
16 dry-packed large sea scallops (about 1 3/4 pounds)
Flour , for dredging
Sea salt and freshly ground pepper
1/2 cup dry white wine , such as sauvignon blanc or Albariño
1 Tbsp. fresh lemon juice plus more lemon juice to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp. julienned orange peel , preferably organic
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary
Cooked wild rice , for serving

Directions:

Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

From Oprah.Com

Spaghetti al Forno

Created by Susan Spungen

Whole grain pasta adds a new level of health to a simple pasta dish.

Servings: Makes 4 servings

Ingredients:

Sauce:
•1 1/2 tablespoons olive oil , plus more for drizzling
•1 small onion , finely chopped
•2 carrots , peeled and finely chopped
•1 stalk celery , finely chopped
•4 cloves garlic , minced
•1 can (28 ounces) diced tomatoes
•Salt and freshly ground pepper , to taste

Casserole:
•1/2 pound whole wheat spaghetti or linguine
•2 tablespoons chopped flat-leaf parsley
•1 large pinch red pepper flakes
•3/4 cup grated Parmesan cheese
•2 tablespoons whole wheat breadcrumbs

Directions:

To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10–15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30–40 minutes, stirring occasionally. Season with salt and pepper.

Preheat oven to 450°. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

From Oprah.Com

Minty Green Goddess Dressing

Created by the chef of San Francisco's Palace Hotel in the early 1920s, this dressing pairs perfectly with hearts of romaine or other crunchy green lettuces.

Servings: Makes 1 1/4 cups

Ingredients:

1 cup mayonnaise
3 green onions (white parts plus 2 inches of the green), chopped
1 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
3 anchovy fillets in oil, drained and chopped
1 tablespoon red wine vinegar
Freshly ground black pepper , to taste

Directions:

In a blender or food processor, combine all ingredients except pepper until well mixed. Scoop into a bowl and season to taste with pepper. Cover and refrigerate before using.

From Oprah.Com

Sardine Salad Sandwich

Recipe created by Frances Boswell

Rich, delicious sardines not only contain more of the good stuff (omega-3s, calcium) and less of the bad ( mercury ) but are a sustainable choice—i.e., these little guys are not on the verge of extinction. Mashed with canola mayonnaise in a sardine salad, they are the foundation of a formidable tower of nutrients, including sliced avocado, hard-boiled egg, tomato, and arugula.

This recipe is part of our superfoods menu . For an alternate take on the sardine sandwich , pair the fish with ripe tomato and savoy cabbage or Swiss chard.

Note: Cornichons are small, sour pickles.

Servings: Serves 4

Ingredients:
• 2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil
• 2 Tbsp. canola oil mayonnaise , or more to taste
• 1/4 cup drained and finely chopped cornichons
• 8 slices spelt or whole grain bread , toasted
• 1 avocado , sliced
• 2 ripe tomatoes , thickly sliced
• 2 cups fresh arugula or dark, leafy greens
• 3 to 4 hard-boiled eggs , sliced (optional)
• Salt and freshly ground pepper

Directions:

Remove sardines from tin, draining oil. Transfer to a small bowl, and combine with mayonnaise and cornichons.

Lay out 4 slices of bread. Top each with avocado, tomato, sardine mixture, arugula, and egg (if using). Salt and pepper to taste; finish each sandwich with a slice of bread.

From Oprah.Com

Fresh Salmon Cakes

Created by Brooklyn Firefighter Keith Young

Servings: Serves 4

Ingredients:
• 1 pound skinless salmon fillet , cut into 1/2-inch chunks
• 3/4 cup crumbled Ritz crackers
• 1/4 cup heavy cream
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh dill
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 clove garlic , minced
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for garnish

Directions:

Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.

From Oprah.Com

Guiltless Salmon Burger

Created by Laura Pensiero

Use small amounts of high-quality protein to make burgers, burritos, quesadillas, and stews tasty and satisfying. (This recipe calls for wild salmon, which offers health-promoting omega-3 fatty acids and has less worrisome toxins and PCBs than farmed salmon.) The salmon burger contains about ten fewer grams of fat than the traditional beef burger. You can cook one up in less than six minutes.

Servings: Serves 4

Ingredients:

• 1 pound skinless wild salmon fillet
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/3 cup sesame seeds
• 2 teaspoons peanut oil
• 4 whole wheat buns
• 4 slices tomato
• 1 1/2 cups baby greens

Directions:

Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.

From Oprah.Com

Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon

Created by Rori Trovato

This mouthwatering, overloaded bacon and tomato sandwich is built on a slice of sourdough bread spread with basil-and-lemon mayonnaise.

Servings: Serves 4

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup basil leaves
• Sea salt and freshly ground pepper , to taste
• 1/2 teaspoon fresh lemon juice
• 4 slices bacon
• 4 slices (1-inch-thick) sourdough bread
• 4 slices (3/4-inch-thick) beefsteak tomato

Directions:

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt, and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.

From Oprah.Com

Peaky Toe Crab Cakes with Baby Beets and Two Butter Sauces

Scrumptious crabcakes get a delicious bath in two mouth-watering sauces.

Servings: Makes 14 crab cakes

Ingredients:

• 2 large egg yolks
• 1/4 cup heavy or whipping cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh mixed herbs , such as basil, cilantro, and thyme
• 1 tablespoon minced jalapeno pepper
• 1 1/2 teaspoons Colman's dry English mustard
• 1/2 teaspoon salt
• 1 pound peaky toe or lump crapmeat , picked over for cartilage
• 3 1/2 cups panko (seasoned bread crumbs)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 large egg , beaten
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 9 baby beets or 3 medium beets , tops removed
• 2 teaspoons olive oil
• Salt and freshly ground pepper
• 1 lemon , cut into wedges
• 1/3 cup dry white wine
• 2 tablespoons rice vinegar
• 1 stick cold unsalted butter , diced
• Pinch salt
• Pinch freshly ground pepper
• 1 tablespoon whole grain mustard
• 2 tablespoons chopped fresh chives

Directions:

In a medium bowl, whisk together egg yolks, cream, lemon juice, herbs, jalapeño, mustard, and salt. In a large bowl, combine crabmeat, 1 1/2 cups panko, celery, and onion. Fold egg yolk mixture into crabmeat until well combined. Refrigerate 1 hour.

In a shallow bowl or pie plate, whisk together egg and milk. Spread flour and remaining 2 cups panko in 2 separate shallow bowls or pie plates.

Form patties using about 1/4 cup crab mixture for each; cover evenly in flour. Dip patties in egg mixture, then coat both sides with panko; transfer to large platter. Repeat process to make 12 to 14 crab cakes. Refrigerate 30 minutes.

Preheat oven to 400°F. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 4 or 5 crab cakes and cook 2 minutes per side or until golden. Transfer to a baking sheet. Repeat twice with remaining crab cakes, using 1 tablespoon oil per batch. Bake until heated through, 8 to 10 minutes.

In a large saucepan, add beets and enough water to cover; bring to a boil over high heat. Reduce heat, cover, and simmer until tender, about 15 minutes (30 minutes for medium beets). Drain; rinse with cold water. Once cool, peel each beet and cut into quarters (cut medium beets into 1-inch chunks). In a small bowl, whisk together lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add beets and toss; set aside.

In a medium saucepan over medium heat, simmer wine and vinegar until mixture reduces to a light syrup, about 5 minutes. Reduce heat to low and, whisking constantly, add butter, one piece at a time until well incorporated (be careful not to allow sauce to boil). Remove pan from heat; whisk in lemon juice, salt, and pepper.

Divide butter sauce in half. To make grainy mustard sauce: Whisk in mustard. To make herbed lemon butter sauce: Whisk in chives. Makes 1/3 cup of each.

Transfer crab cakes to warm serving plates. Garnish with baby beets and lemon wedges. Spoon mustard sauces around crab cakes and beets; serve immediately.

From Oprah.Com

Tiny Mint Chicken Burgers

By Peggy Knickerbocker

You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.

Servings: Serves 4 (8 patties)

Ingredients:

• 1 pound ground chicken or turkey
• 1 small red or yellow onion or 4 green onions , finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (including stems)
• 1 large egg , lightly beaten
• 1 or 2 small green Thai chilies , seeded and finely chopped (optional)
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Directions:

Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.

Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

From Oprah.Com

Grilled Vegetable Salad with Chicken, Shrimp and Lobster

With its mix of vegetables, seafood and chicken, this salad is sure to have something to please every guest!

Servings: Makes 12 servings

Ingredients:

• 1/2 cup chopped red onion
• 2 tablespoons minced ginger
• 2 tablespoons grapeseed oil
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh thyme
• 4 boneless chicken breast halves with skin (preferably organic)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated lemon zest
• 1 clove garlic , chopped
• 12 jumbo shrimp , shelled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey (preferably organic)
• 2 tablespoons minced fresh basil
• 1 clove garlic , minced
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon Colman's dry English mustard
• 1/3 cup grapeseed oil
• 2 red or yellow bell peppers
• 2 plum tomatoes , halved
• 2 cobs fresh corn , husks removed
• 1 sweet onion , cut into 1/2-inch-thick slices
• 1 large yellow summer squash , cut lengthwise into 1/2-inch-thick slices
• 1 bunch asparagus , trimmed
• 1 ripe avocado , peeled and diced
• 13 ounces mixed greens
• 1 pound cooked lobster , diced into large pieces

Directions:

In a large bowl, combine onion, ginger, oil, garlic, and thyme. Add chicken; toss to coat. Cover and refrigerate at least 4 hours.

In a medium bowl, combine oil, thyme, lemon zest, and garlic. Add shrimp; toss to coat. Cover and refrigerate at least 4 hours.

In a bowl, whisk together vinegar, mustard, and honey with dry ingredients; add oil in a thin, steady stream, whisking until blended. Cover and refrigerate.

Preheat and oil grill. Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes. Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl.

Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred; transfer vegetables to a large platter. Cut kernels from corncobs; transfer to bowl with bell peppers. Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers. Add avocado and salt. Set aside.

Remove chicken from marinade, leaving as little marinade on chicken as possible. Season with salt and pepper. Place chicken skin side down on grill over medium-high heat and cook about 8 minutes. Turn and grill until chicken skin loses its pink color throughout, 6 to 8 minutes. Cool; dice into large pieces.

Remove shrimp from marinade, leaving as little marinade on the shrimp as possible. Season with salt and pepper. Grill 2 minutes per side until opaque.

In a large bowl, toss greens with vinaigrette until evenly coated. Divide among 12 serving plates. Arrange an equal amount of chicken and grilled vegetables on each plate. Garnish with lobster and shrimp.

From Oprah.Com

Poppy Seed-Crusted Cauliflower

By Colin Cowie

Add a little kick to your cauliflower with poppy seeds and peppers.

Servings: Serves 6

Ingredients:

• 5 tablespoons black or white poppy seeds
• 6 or 7 small dried hot red chilies , like Japone or Thai (3 stemmed, seeded, broken into pieces, and 3 or 4 whole chilies)
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 medium-size cauliflower (about 2 pounds), cut into 1/2-inch floret
• 3 tablespoons vegetable oil
• 1/2 teaspoon nigella seeds
• 2 bay leaves

Directions:

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until it begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and remaining whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Note: White poppy seeds and nigella seeds (also known as kalonji or black onion seeds) are available at www.kalustyans.com.

From Oprah.Com

Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Created by Moira Hodgson

This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

Servings: Serves 6–8

Ingredients:
• 8 ears corn on the cob
• 2 cups black beans (cooked or canned), drained and rinsed
• 4 scallions , chopped
• 3 ripe plum tomatoes , seeded and chopped
• 1 red bell pepper , diced
• 3 tablespoons red wine vinegar , or to taste
• 1 teaspoon coarse sea salt , plus more to taste
• 1/4 teaspoon freshly ground black pepper , plus more to taste
• 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish

Directions:

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.

From Oprah.Com

Tomato Sandwich

Created by Celia Barbour

The most important thing, obviously, is the tomato. It needs to be ripe and grown close by; it shouldn't be from a supermarket, or there's no real point to the sandwich. It's best if it has a bit of that odd dry-tomato stem smell on it, from the garden.

Servings: Serves 1

Ingredients:

• 1 ripe tomato
• 2 slices bread , preferably white farm or peasant
• 1 tablespoon mayonnaise
• Salt and pepper (optional)

Directions:

Slice the tomato thickly—about as thick as a slice of bread. Spread the bread with mayonnaise. Place the tomato on one slice. Sprinkle with salt and a little pepper, if you like. Top with the other slice of bread. Cut the sandwich in half.

From Oprah.Com

Caesar Pasta with Baby Romaine and Parmesan

Recipe created by Rori Trovato

The Caesar salad originated in Mexico, and this pasta dish in Italy, but somehow the two cultures came up with the same ingenious discovery—it's delicious!

Servings: Serves 4

Ingredients:
• 1 cup seasoned croutons
• 2 tablespoons sea salt
• 1 pound linguine
• 1/4 cup extra-virgin olive oil
• 4 to 6 anchovy fillets (more or less, according to your taste), minced
• 1 tablespoon capers , rinsed and dried
• 3 whole cloves garlic , minced
• 12 heads baby romaine or 3 heads regular romaine , tough bases removed, cut into fourths crosswise (about 3-inch pieces)
• 1/2 teaspoon cracked black pepper
• 1/4 cup lemon juice
• 1/2 cup freshly grated Parmesan , plus additional for table
• Salt and freshly ground pepper

Directions:

In a food processor, pulse croutons into large crumbs. Set aside.

Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.

Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.

From Oprah.Com

Watermelon Salad with Mint and Lime Dressing

By Peggy Knickerbocker

Use a combination of yellow and red watermelon to make this summer salad even more colorful. Or substitute ripe honeydew and cantaloupe. For a heartier salad, add a sprinkling of fresh feta; its flavor contrasts beautifully with the melons.

Servings: Serves 6 to 8

Ingredients:

• 8 to 10 cups ripe seedless watermelon , cut into bite-size pieces (one 5- to 6-pound watermelon)
• Sea salt , to taste
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup mint chiffonade
• 1/2 cup crumbled feta (optional)

Directions:

In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.

From Oprah.Com

Baked Nachos

Recipe created by Curtis Stone

A tasty family favorite.

Servings: Serves 4

Ingredients:

•8 corn tortillas , torn into large pieces
•8 ounces cooked kidney beans
•2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
•6 ounces mozzarella , torn into small pieces
•6 ounces grated Monterey Jack , shredded
•1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
•Low-fat sour cream or low-fat yogurt to serve

Directions:

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

From Oprah.Com

Mushroom, Goat Cheese and Caramelized-Shallot Pizza

Created by Susan Spungen

Pizzas are topped with goat cheese and mushrooms for a delicious appetizer.

Servings: Makes two 16" x 5" pizzas

Ingredients:

•6 tablespoons extra-virgin olive oil
•8 medium shallots , sliced into thin rings
•1/2 teaspoon salt and freshly ground pepper to taste
•1 pound assorted mushrooms , uniformly sliced
•1 teaspoon fresh thyme leaves
•1 store-bought pizza dough
•2 (3.5-ounce) logs goat cheese , crumbled

Directions:

Place a pizza stone, if using, in center of oven. Preheat oven to 450°.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and 1/4 teaspoon salt. Sauté, stirring frequently, until shallots caramelize, 10 to 12 minutes. Set aside.

In another skillet, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms, thyme and 1/4 teaspoon salt. Cook until mushrooms wilt and liquid evaporates, 5 to 7 minutes.

Divide dough and form two pizzas. Brush each with 1 tablespoon olive oil. Strew mushrooms and crumbled goat cheese evenly over pizzas.

Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with the second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.

Strew caramelized shallots over tops of pizzas; season with pepper. Cut into wedges.

From Oprah.Com