Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine

Peach-Cinnamon Ice Cream

Ingredients

  • 4 cups peeled, diced fresh peaches (about 3 pounds)
  • 1 cup peach nectar
  • 1/2 cup sugar
  • 3 egg yolks
  • 4 cups milk
  • 1 cup half-and-half
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • Garnish: sliced fresh peaches

Directions

  1. Combine first 3 ingredients in a medium bowl.
  2. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
  3. Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
  4. Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
  5. Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times will vary.) Garnish, if desired.
  6. Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.

Vegan One Pot Spaghetti With Vegetables

Ingredients

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 yellow bell pepper, cut into medium-sized chunks
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • Salt
  • Black pepper

Directions

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.
  3. Add the kale and the broccoli about 9 minutes into cooking.

Quick Chicken-Corn Chowder

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups 2% reduced-fat milk 2
  • cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn

Peanut Butter Fingers with Salty Milk Chocolate Glaze

Ingredients

Cookies:
  • 1 1/3 cups [185 g] bread flour or all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp table salt
  • 1/2 cup [110 g] unsalted butter, at room temperature
  • 1/2 cup [100 g] granulated sugar
  • 1 cup [200 g] packed light brown sugar
  • 6 Tbsp [90 ml] vegetable oil
  • 1 cup [260 g] creamy peanut butter (not all-natural)
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp pure vanilla extract
Glaze:
  • 3 1/2 oz [100 g] milk chocolate
  • 1/8 tsp table salt
  • 1/4 cup [60 ml] heavy cream
  • Flaky sea salt for sprinkling

Slow Cooker Pork Chops

Ingredients

  • 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth

Directions

  1. In a large resealable plastic bag, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.