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Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
- 4 ounces uncooked ziti
- 0.5 teaspoon extra-virgin olive oil
- 1 cup cherry tomatoes — halved
- 0.25 teaspoon salt
- 0.125 teaspoon crushed red pepper
- 1 garlic clove — minced
- 6 tablespoons half-and-half
- 3 tablespoons Gorgonzola cheese — crumbled
- 1 cup fresh spinach
- Cook pasta according to package directions, omitting salt and fat; drain.
- Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
Warm Red Cabbage with Bacon
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 3 tablespoons olive oil
- 1/3 cup walnuts
- 3 strips bacon
- 1 small head red cabbage — (1 pound shredded)
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 bunch frisee or chicory — torn into bite-size pieces (3 cups)
- In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.
Teriyaki Pork and Pineapple
- 1/2 cup mirin — (sweet rice wine)
- 1/2 cup sake — (rice wine)
- 1/4 cup low-sodium soy sauce
- 1 pound pork tenderloin — trimmed and cut into 24 pieces
- 24 1-inch pieces red onion — (about 1 medium)
- 24 1-inch cubes pineapple — (about 12 ounces)
- Cooking spray
- Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.
- Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
- Prepare grill to medium-high heat.
- Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
- Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.
Sweet Orange Salmon
- 2 Tbs brown sugar
- 1 tsp chili powder
- 1/2 tsp grated orange rind
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground coriander
- 1/8 tsp black pepper
- 4 salmon fillets ((6-ounce))
- Cooking spray
- Preheat broiler.
- Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
