RAGU ALLA POTENTINA (PORK RAGU WITH BUCATINI)

Ingredients

100g piece pecorino

2 garlic cloves, crushed

1 tsp dried chilli flakes

1/2 cup chopped flat-leaf parsley leaves

1/2 tsp freshly grated nutmeg

1kg boneless pork shoulder, trimmed, butterflied

8 thin slices flat pancetta

50g lardo, chopped (optional – substitute 2 tbs extra virgin olive oil)

2 tbs extra virgin olive oil

100ml dry white wine

2 x 400g cans whole peeled tomatoes, mashed

500g bucatini

Directions

1 .Cut half the pecorino into 1cm pieces and combine with the garlic, chilli, parsley and nutmeg. Set aside.

2 .Place the pork between two sheets of baking paper and, using a meat tenderiser or a rolling pin, beat into an even 20cm square. Scatter over pecorino mixture leaving a 2cm border around edge. Cover mixture with pancetta slices, roll up pork tightly and tie securely with kitchen string.

3 .Place the lardo, if using, and olive oil in a heavy-based flame-proof casserole over medium-low heat and heat for 4 minutes or until lardo is melted. (Alternatively, heat all olive oil over medium-low heat.) Increase heat to medium-high and cook pork roll, turning, for 8-10 minutes until browned all over, adding 1 tbs wine each time you turn. Reduce heat to low, then add tomato and season. Cook, turning every 30 minutes, for 1 1/2 hours or until pork is tender (add a little water if mixture becomes too dry). Remove pork from pan and cool slightly. Remove string, then shred into pieces. Return pork to the sauce and stir to combine. Keep warm.

4 .Meanwhile, cook pasta according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking liquid.

5 .Toss the pasta and reserved cooking liquid with sauce until combined. Place on a large serving dish and grate over the remaining pecorino to serve.

Potato Soup Recipe

Ingredients

5 slices bacon, diced

3 tablespoons bacon grease (reserved) or butter

1 cup diced white or yellow onion

1/4 cup all-purpose flour

2 cups chicken stock

2 cups milk, warmed

1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)

1 cup shredded sharp cheddar cheese

1/2 cup plain Greek yogurt or sour cream

1 teaspoon Kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions

Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.

Easy to Make Beef Stew Recipe

Ingredients

1-1 Gallon Freezer Bag

1½ lb. Beef Stew Meat, Cut into 1 inch pieces

½ C. All-purpose Flour

2 Tbsp. Dried Minced Onion

2 cloves of Garlic, finely minced or grated

1 tsp. Sea Salt

½ Tbsp. Brown sugar

½ tsp. Dried Marjoram

½ tsp. Dried oregano

Remaining Ingredients ( to be added at time of cooking):

14 oz. Beef Stock

½ C. Water

1½ C. of Carrots, cleaned and sliced ¼” thick, or one (8 oz.) bag of baby carrots, rinsed

1 (14 oz.) can of Diced Tomatoes, undrained

1 (4 oz.) can of Tomato Paste

2 Tbsp. Worcestershire Sauce

1 ½ lbs. Yukon gold Potatoes, cut into 1 inch cubes

**Optional- 1 Cup Frozen Green Beans, or 1 Cup Sliced Mushrooms or additional veggies of your choice

Directions

In a 1 Gallon Freezer bag put Stew Meat, Flour, Dried Minced Onion, Garlic, Salt, Sugar, Marjoram, and Oregano. Shake well, and freeze until ready to use. * remove from freezer and place in fridge the night before it will be going into the crock-pot

Eight hours before you want to eat: In a crock-pot, on High, add the contents of your freezer bag, Beef Stock, Water, Carrots, Diced Tomatoes, Tomato Paste, and Worcestershire Sauce, Stir, Cover. Leave to cook.

Three hours before serving, wash, peel, cut, and add the potatoes and additional veggies, stir, cover, and cook until potatoes are done. Serve hot.

Stuffed Shells Recipe

Ingredients

½ box of jumbo shell pasta (about 20 shells)

25 oz. jar marinara sauce

2 T. water

15 oz. ricotta cheese

½ cup parmesan cheese

1 egg

2 t. fresh basil (dried will work, too)

2 t. fresh parsley (dried will work, too)

8 oz. shredded mozzarella cheese

Directions

Prepare a 9×13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.

Cook the shell pasta as directed on the package.

In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.

Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9×13 pan.

Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.

Irish Baked Potato Soup with Corned Beef and Crispy Leeks Recipe

Ingredients

½ cup (1 stick) unsalted butter

3 leeks, divided

1 small onion, sliced

4 cups peeled and diced russet potatoes (about 3 potatoes)

4 cups chicken broth

1 tablespoon olive oil

¼ cup all purpose flour

2 teaspoons paprika

2 teaspoons garlic powder

Kosher salt and black pepper, to taste

1 cup heavy cream

8 ounces cooked corned beef, chopped

6 ounces Irish cheddar cheese, shredded

1 bunch chives, chopped

Directions

Melt the butter in a large pot over low heat. Chop 2 of the leeks, light green and white parts only. Rinse the leeks and then pat dry. Add the leeks and onion to the pot and cover. Cook for 20 minutes.

Add the potatoes to the pot and stir to combine. Cover and cook for an additional 15 minutes.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potato is very soft, about 30 minutes.

As the soup cooks, prepare the crispy leeks. Preheat the oven to 425 degrees F. Cut the remaining leek into long, thin strips. Rinse the strips and then pat dry.

Drizzle the leeks with up olive oil in a large bowl until covered, up to 1 tablespoon. Toss the oiled leeks with the flour, paprika, garlic power, and a generous amount of salt and pepper, until coated.

Spread onto a baking sheet and bake until crisp, about 10 minutes. Let the leeks cool on the sheet.

Once the potatoes are soft, use a hand blender to puree the soup mixture until thick and smooth. Return the pot to heat and mix in the heavy cream. Season with salt and pepper, to taste, and add in half of the chopped corned beef.

Top with the remaining corned beef, cheddar cheese, chives, and crispy leeks, to serve.

Awesome Slow Cooker Pot Roast

INGREDIENTS

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

DIRECTIONS

1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

World's Best Lasagna

INGREDIENTS

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles 16 ounces ricotta cheese

1 egg 1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

DIRECTIONS

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sloppy Joes II

INGREDIENTS

1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

3/4 cup ketchup

3 teaspoons brown sugar

salt to taste

ground black pepper to taste

DIRECTIONS

1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Italian Meatballs

INGREDIENTS

1 pkg. Jimmy Dean® Premium Pork Italian or Regular Roll Sausage

1/3 cup plain dry bread crumbs

1/4 cup finely chopped onion

1/4 cup (1 ounce) grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 375°F. Mix ingredients just until blended.
2. Shape into 30 (1-inch) balls; place in single layer in 2 lightly greased shallow baking pans.
3. Bake 12-14 minutes or until done (160°F).
4. Serve with toothpicks.

Parmesan Cauliflower Tater Tots

INGREDIENTS

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets

5 tablespoons all-purpose flour

1/4 cup grated Parmesan cheese

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

2 large egg whites, whisked until frothy

3/4 cup coarse dry whole-wheat breadcrumbs (panko)

Canola or olive oil cooking spray

DIRECTIONS

 1.Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
2.Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch-square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3.Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
4.Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
5.Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Flourless Honey-Almond Cake

INGREDIENTS

CAKE

1 1/2 cups whole almonds, toasted (see Tip)

4 large eggs, at room temperature (see Tip), separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

TOPPING

2 tablespoons honey

1/4 cup sliced almonds, toasted (see Tip)

DIRECTIONS

1.Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2.Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3.Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4.Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Quinoa Lasagna

INGREDIENTS

2 cups water

1 cup quinoa

2 tablespoons canola oil or olive oil

1 cup chopped onion

1 cup sliced mushrooms

2 cloves garlic, minced

2 cups tomato sauce or prepared pasta sauce

2 cups no-salt-added low-fat cottage cheese

1 large egg, beaten

1/4 cup grated Parmesan cheese

2 tablespoons minced fresh basil or 1/2 teaspoon dried

1 tablespoon dried oregano

2 cups sliced zucchini

2 cups packed fresh spinach, tough stems removed

1 1/2 cups shredded part-skim mozzarella cheese

DIRECTIONS

1.Coat a 9-by-13-inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
2.Preheat oven to 350°F.
3.Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
4.Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
5.Spread one-third of the sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach. Finish with the remaining sauce and spread mozzarella on top.
6.Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.

Stovetop Chicken & Broccoli Casserole

INGREDIENTS

8 ounces whole-wheat egg noodles

1 14-ounce can reduced-sodium chicken broth

1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired

1 1/2 cups skim milk

1/2 cup reduced-fat mayonnaise

3 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups shredded Colby-Jack or Cheddar cheese

DIRECTIONS

Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

Chicken Potpie with Biscuits

INGREDIENTS

FILLING

2 teaspoons canola oil

1 small onion, chopped

1 16-ounce bag frozen mixed vegetables, thawed

1/2 cup all-purpose flour

1 teaspoon dried thyme

1 14-ounce can reduced-sodium chicken broth

3/4 cup nonfat milk

3 cups chopped cooked chicken breast (see Tip)

1/3 cup chopped flat-leaf parsley

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

BISCUITS

1 1/4 cups whole-wheat or white whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons sugar

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cubed

5 tablespoons canola oil

3/4 cup nonfat milk

DIRECTIONS

To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.
Preheat oven to 350°F.
To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they’ll only partially cover the top).
Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.

Loaded Baked Potato Soup

INGREDIENTS

1 tablespoon canola oil

2 slices bacon, cut in half

1/2 cup chopped onion

1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced

4 cups reduced-sodium chicken broth

1/2 cup reduced-fat sour cream

1/2 cup shredded extra-sharp Cheddar cheese, divided

1/4 teaspoon freshly ground pepper

1/4 cup snipped chives or finely chopped scallion greens

DIRECTIONS

1.Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
2.Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

Healthy Cranberry Recipes

INGREDIENTS

CHEESECAKE

1 cup graham cracker crumbs, preferably whole-wheat (see Tips)

1 tablespoon canola oil

1 15-ounce container part-skim ricotta cheese

2 8-ounce packages reduced-fat cream cheese, at room temperature

2 limes, zested and juiced

4 large eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

TOPPING

1 1/2 cups fresh cranberries

1/2 cup water

1/3 cup sugar

Pinch of salt

1 lime, juiced

1 tablespoon cornstarch

DIRECTIONS

1.To prepare cheesecake: Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with a large piece of heavy-duty foil. Put a kettle of water on to boil for the water bath.
Combine graham cracker crumbs and oil in a small bowl. Press into the bottom of the prepared pan.
2.Process ricotta in a food processor (or blender) until smooth. Add cream cheese and puree until smooth. Add 2 teaspoons of the lime zest, 5 tablespoons of the lime juice, eggs, 1 cup sugar, vanilla and 1/2 teaspoon salt; process until smooth. Scrape into the prepared crust.

Place the cheesecake in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the center of the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.
3.Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 2 hours.
4.Remove the pan from the water bath. Remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours.
To prepare topping: Combine cranberries, water, 1/3 cup sugar and pinch of salt in a medium nonreactive saucepan (see Tips). Bring to a boil over medium-high heat. Combine 2 tablespoons lime juice and cornstarch; stir into the pan. Cook, stirring, until thickened, about 1 minute. Let cool completely before spooning onto the cheesecake.

Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce

INGREDIENTS

BEEF 2 tablespoons finely ground coffee or instant espresso powder

2 teaspoons brown sugar

1 teaspoon paprika

3/4 teaspoon kosher salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1 2-pound center-cut beef tenderloin, trimmed

SAUCE

3 dried ancho chiles (about 1 ounce) or 3 tablespoons ancho chile powder

1 small shallot, quartered

1 clove garlic

1 1/2 cups reduced-sodium beef broth, divided

2 teaspoons canola oil

2 teaspoons brown sugar

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

DIRECTIONS

1.To prepare beef: Preheat oven to 425°F. Line a rimmed baking sheet with foil and coat with cooking spray.
2.Combine coffee, brown sugar, paprika, 3/4 teaspoon salt, pepper and garlic powder in a small bowl and mix thoroughly. Rub the mixture all over the tenderloin. Transfer to the prepared pan.
3.Roast the tenderloin until an instant-read thermometer inserted into the center registers 130°F for medium, 35 to 45 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
To prepare sauce: Meanwhile, put whole chiles (if using) in a medium bowl, cover with boiling water and weight down with a small plate or pot lid. Soak for 10 minutes; drain. Remove the stems and seeds. Add the chiles (or chile powder) to a blender along with shallot, garlic and 1/2 cup broth. Blend to a thick puree, scraping the sides once or twice. Push the puree through a strainer into a bowl. Discard the solids.

4.Heat oil in a small, high-sided saucepan over medium-high heat. Add the puree and cook, stirring, for 2 minutes. Add brown sugar, cumin, 1/4 teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about 1/2 cup, 30 to 35 minutes. Add more broth, if desired, for a thinner consistency.
5.Slice the tenderloin into thick rounds and serve with the sauce.

Marjoram-Rubbed Pork & Grilled Potato Salad

INGREDIENTS

1 small clove garlic, minced

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh marjoram, or oregano

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground pepper

2 boneless pork loin chops, (8 ounces), trimmed of fat

3 tablespoons red-wine vinegar

6 small red potatoes, halved

1 small red bell pepper, cut into 2-inch chunks

1 small red onion, cut into 1 1/2-inch chunks

1/4 cup crumbled feta cheese

6 green olives, pitted and chopped

DIRECTIONS

1.Preheat grill to high.
2.Combine garlic, oil, marjoram (or oregano), salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat.
3.Oil the grill rack (see Tip). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total.
4.Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.

Flank Steak Pinwheels

INGREDIENTS

2/3 cup sun-dried tomatoes, (not packed in oil)

2 cups boiling water

1 pound flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin (see Variation)

1 cup baby spinach

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

DIRECTIONS

1.Preheat grill to high.
2.Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3.Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4.Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5.Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

6.Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Smoked Sausage Pizza

INGREDIENTS

Cornmeal for pan

1 pound Pizza Dough Prestissimo, (recipe follows)

1/3 cup marinara sauce

1 small onion, thinly sliced (1/2 cup)

1/2 green bell pepper, thinly sliced (cup)

2 ounces smoked turkey sausage, or turkey kielbasa, thinly sliced

2 ounces shredded Monterey Jack, or part-skim mozzarella cheese (1/2 cup)

1/4 teaspoon dried oregano

Pinch of red-pepper flakes (optional)

Salt & freshly ground pepper to taste

DIRECTIONS

1.Set oven rack in lowest position; preheat oven to 500°F (or the highest setting). Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
2.Roll dough on a lightly floured surface into a 14-inch circle or a 15-by-10-inch rectangle. Transfer the dough to the prepared pan.
3.Spread marinara sauce evenly over the dough. Scatter onion, bell pepper, sausage and cheese over the top and sprinkle with oregano and red-pepper flakes (if using). Sprinkle with salt and pepper. Bake the pizza until the bottom and edges are browned, 12 to 15 minutes. Slice and serve.