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Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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Ingredients

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

Directions

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a

resealable food-storage bag; add chicken. Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme,

salt, and pepper. Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and

place over medium heat. Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven. Continue to bake

6 minutes, or until chicken is cooked through and coating is crisp.

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Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

Ingredients

Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
3 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove
Pinch of saffron threads
3 medium leeks, thinly sliced crosswise (3 cups)
1/2 cup plus 1 tablespoon dry red wine
3 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 350°. Arrange the bread slices on a baking sheet;

brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic

and tear into 1-inch pieces.

In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all

but 1/2 cup of the leeks. Cook over moderate heat until tender,

4 minutes. Add the 1/2 cup of red wine; reduce over high heat to

2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts

and simmer 3 minutes.

Working in batches, puree the soup in a blender. Return the soup

to the saucepan. Stir in the cream and the remaining 1 tablespoon

of red wine, season with salt and pepper and keep warm.

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.

Add the reserved leeks and cook over moderate heat until softened,

3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds.

Sprinkle 1 tablespoon of the cheese over each round. Cook over

moderate heat until melted, about 3 minutes. Transfer the rounds

to a plate and let cool until crisp.

Ladle the soup into bowls, top with the leek crisps and serve.

Ingredients

4 large red bell peppers (2 1/4 pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 quart low-sodium chicken broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
2 tablespoons chopped cilantro
Salt and freshly ground pepper
6 sea scallops

Directions

Preheat the oven to 425°. Put the peppers on a cookie sheet,

stemmed side down, and bake for 45 minutes, or until the skins are black.

When they’re cool enough to handle, remove and discard the skins,

cores and seeds. Finely dice 2 of the peppers.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion,

cumin and crushed red pepper and cook over moderately low heat,

stirring occasionally, until the onion is softened, about 10 minutes.

Add the whole roasted peppers and the chicken broth and bring to a boil

over high heat. Reduce the heat to low and simmer for 20 minutes.

Add the orange juice, orange zest and cilantro.

In a blender, puree the soup in batches. Return the soup to the saucepan

and season with salt and pepper; keep hot.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until

shimmering. Season the scallops with salt and pepper. Add the scallops

to the skillet and cook over high heat until richly browned on the bottom,

about 2 minutes. Turn the scallops and cook on the second side for

1 minute. Ladle the soup into bowls, garnish with the scallops and

diced peppers and serve.

INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

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INGREDIENTS

1 3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil

1 1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

DIRECTIONS

In a bowl, combine the potatoes, onion, oil, rosemary,

garlic and garlic salt; toss to coat.

Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.

Roast on grill covered, at 425 degrees F for 15-20 minutes

or until potatoes are tender. Uncover and cook for 10-20 minutes or until brown.

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INGREDIENTS

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

DIRECTIONS

Preheat the grill for medium heat.

Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices

so that you have nice long strips that won’t fall through the grill.

Heat olive oil in a small pan, and add garlic cloves.

Cook over medium heat until the garlic starts to sizzle and become fragrant.

Brush the slices of squash with the garlic oil, and season with salt and pepper.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired

tenderness. Brush with additional garlic oil, and turn occasionally

to prevent sticking or burning.

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INGREDIENTS

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

DIRECTIONS

Preheat an outdoor grill for high heat. When hot, lightly oil grate.

Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle

with olive oil; sprinkle with lemon-pepper seasoning; stir to coat.

Place the vegetable mixture in the center of a large sheet of aluminum foil.

Top with another large sheet of aluminum foil.

Roll the edges of the foil sheets together to seal into a packet.

Place the packet on the preheated grill.

Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

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INGREDIENTS

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil.
Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

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