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