Pan-Roasted Pork Chops & Potatoes

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
  • 4 small potatoes (about 1-1/2 pounds)
  • 1/2 pound fresh Brussels sprouts, trimmed and halved
  • 1/2 cup soft bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons butter, melted
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Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

Ingredients

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Directions

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Golden Fruit Punch with Ice Ring

Ingredients

  • 4 maraschino cherries
  • 1 medium navel orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 small lime, thinly sliced
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
  • 2 liters diet ginger ale, chilled

Pork and Asparagus Sheet-Pan Dinner

Ingredients

  • 1/4 cup olive oil, divided
  • 3 cups diced new potatoes
  • 3 cups cut fresh asparagus (1-inch pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large gala or Honeycrisp apple, peeled and cut into 1/2-inch slices
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 boneless pork loin chops (1 inch thick and about 6 ounces each)
  • 2 teaspoons southwest seasoning

Grilled Eggplant Baba Ghanoush

Ingredients

  • Olive oil (for grill and drizzling)
  • 2 pounds Italian eggplants (4 medium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Quaker Vanishing Oatmeal Raisin Cookies

Ingredients

  • 1/2 cups plus 6 tablespoons butter, softened
  • 3/4 cups firmly packed brown sugar
  • 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Thanksgiving Stuffed Shells

Ingredients

  • 24 uncooked jumbo pasta shells
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup cubed cooked turkey
  • 1 cup cooked stuffing
  • 4 green onions, chopped
  • 1 cup mashed sweet potatoes
  • 1/4 teaspoon chili powder, optional
  • 1/2 cup grated Parmesan cheese
  • 1 cup turkey gravy, warmed