Scalloped Potatoes and Fennel

12 servings

Ingredients

6 garlic cloves, peeled, smashed

4 2-inch-long fresh rosemary sprigs

2 1/4 cups heavy whipping cream

2 1/2 teaspoons coarse kosher salt

3/4 teaspoon ground white pepper

2 large fresh fennel bulbs with fronds

3 1/2 pounds medium russet potatoes

3 tablespoons olive oil

Special equipment

V-slicer or mandoline

Preparation

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic cloves and rosemary sprigs in bottom of prepared baking dish. Combine cream, coarse salt, and white pepper in large bowl.

Cut off any stalks and fronds from fennel bulbs; discard stalks. Finely chop fennel fronds; cover and chill. Using V-slicer or mandoline, thinly slice fennel bulbs. Layer half of fennel slices evenly atop garlic and rosemary in baking dish. Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Working with 1 potato at a time, use a V-slicer or mandoline to thinly slice into rounds. Immediately add potatoes to bowl with cream mixture, turning to coat potatoes. Arrange half of potato slices evenly over fennel slices in baking dish, reserving cream mixture in bowl. Repeat layering with remaining fennel slices, then remaining potato slices. Pour cream mixture in bowl over fennel-potato mixture in baking dish. Drizzle with olive oil. Cover baking dish with foil, doming foil slightly (do not allow foil to touch potatoes).

Bake scalloped potatoes until almost tender when pierced with knife, about 1 hour 15 minutes. Increase oven temperature to 425°F. Remove foil and bake uncovered until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest 15 minutes. Sprinkle with reserved fennel fronds and serve.

Nutritional Information

One serving contains the following: (2 tablespoons)
Calories (kcal) 105.7
%Calories from Fat 60.9
Fat (g) 7.2
Saturated Fat (g) 1.0
Cholesterol (mg) 0
Carbohydrates (g) 10.5
Dietary Fiber (g) 0.8
Total Sugars (g) 8.1
Net Carbs (g) 9.7
Protein (g) 0.5

Sausage and Lentils with Spinach

8 servings

Ingredients

3 tablespoons olive oil

1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices

1 large onion, chopped

2 6-ounce packages sliced crimini (baby bella) mushrooms

3 garlic cloves, pressed

2 teaspoons dried thyme

1 pound dried brown lentils, rinsed

2 bay leaves

6 cups (or more) low-salt chicken broth

2 5-ounce packages fresh baby spinach leaves

Preparation

Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Nutritional Information

One serving contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9

Roasted Sweet Potatoes, Potatoes, and Sage

6 servings

Ingredients

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes

1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes

1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes

1/4 cup olive oil

1 tablespoon coarse kosher salt

30 medium fresh sage leaves

Preparation

Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

Nutritional Information

One serving contains the following:
Calories (kcal) 245.6
%Calories from Fat 37.3
Fat (g) 10.2
Saturated Fat (g) 2.0
Cholesterol (mg) 0
Carbohydrates (g) 36.0
Dietary Fiber (g) 5.2
Total Sugars (g) 7.5
Net Carbs (g) 30.8
Protein (g) 3.3

Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

Ingredients

3/4 cup firmly packed brown sugar

2 teaspoons cinnamon

1 teaspoon nutmeg, Ground

1/4 teaspoon cloves, Ground

4 firm ripe pears, such as Bosc or Anjou, halved and cored

3 tablespoons olive oil

1/3 cup heavy cream

4 ounces white baking chocolate, coarsely chopped

1/2 cup sliced almonds, toasted

1/2 cup dried cranberries, coarsely chopped

Preparation

DirectionsPreheat oven to 400°F. Mix sugar, cinnamon, nutmeg and cloves in small bowl. Place pear halves, cut-side up, in 13×9-inch baking dish sprayed with no stick cooking spray. Drizzle with olive oil. Sprinkle with brown sugar mixture.

Bake 30 minutes or until pears are tender, spooning brown sugar mixture over pears halfway through baking. Cool slightly.

Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate; stir until chocolate is melted and sauce is smooth.

To serve, place a pear half on each of 8 dessert plates. Stir brown sugar mixture in baking dish. Spoon over pear halves. Sprinkle with almonds and cranberries. Drizzle generously with white chocolate sauce. Serve immediately.

Potato and Autumn Vegetable Hash

8 servings

Ingredients

Herb oil

1/3 cup extra-virgin olive oil

1/3 cup olive oil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh rosemary

Hash

6 1- to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)

6 1- to 1 1/4-inch-diameter candy-cane-striped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)

1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)

1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)

1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)

1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes

Preparation

herb oil

Whisk all ingredients in small bowl. DO AHEAD Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.

hash

Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD Beet greens and beets can be made 1 day ahead. Cover separately and chill.

Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.

Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

Nutritional Information

One serving contains the following:
Calories (kcal) 331.4
%Calories from Fat 53.8
Fat (g) 19.8
Saturated Fat (g) 5.5
Cholesterol (mg) 15.0
Carbohydrates (g) 36.6
Dietary Fiber (g) 5.6
Total Sugars (g) 8.9
Net Carbs (g) 31.0
Protein (g) 3.7

Moroccan Halibut and Carrots

2 servings

Ingredients

2 5-ounce 1-inch-thick halibut fillets

1/4 teaspoon (generous) ground cinnamon

1/4 teaspoon (generous) cayenne pepper

4 1/2 teaspoons olive oil, divided

1 cup 1/4×1/4×2 1/2-inch sticks peeled carrots (cut from 2 large)

1 tablespoon fresh lemon juice

3/4 teaspoon finely grated lemon peel

2 tablespoons thinly sliced fresh mint

Preparation

Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.

Nutritional Information

One serving contains the following:
Calories (kcal) 262.1
%Calories from Fat 40.2
Fat (g) 11.7
Saturated Fat (g) 5.7
Cholesterol (mg) 67.9
Carbohydrates (g) 7.5
Dietary Fiber (g) 2.3
Total Sugars (g) 3.3
Net Carbs (g) 5.3
Protein (g) 30.2

John Dory with Squash Risotto and Herbed Cranberry Sauce

4 servings

Ingredients

Cranberry sauce

1 cup fresh or frozen cranberries

1/2 cup water

1/4 cup sugar

2 fresh sage leaves

1/4 teaspoon Sherry wine vinegar

Fish

4 – 2-to-3-ounce skinless John Dory fillets, each cut in half lengthwise

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

4 thin prosciutto slices, cut in half lengthwise (about 1 1/2 ounces)

Risotto

1 – 1 3/4-pound butternut squash, peeled, cut into 1/2-inch cubes (about 3 1/2 cups cubed)

1 small butternut squash with long and slender neck (about 3 inches long)

4 3/4 cups low-salt chicken broth, divided

12 unpeeled baby carrots, scrubbed, 1 inch of green tops still attached

1 1/2 tablespoons olive oil, divided

16 pearl onions, peeled

1 1/2 cups vegetable oil (for frying)

12 fresh sage leaves

3 tablespoons butter, divided

1/2 cup chopped shallots (about 2 large)

1 garlic clove, pressed

1 cup Arborio rice or other medium-grain rice

1/2 cup dry white wine

Preparation

Cranberry sauce

Bring first 4 ingredients to boil in medium saucepan over medium-high heat, stirring to dissolve sugar.  Cover and reduce heat to medium.  Cook until berries are tender, stirring occasionally, about 8 minutes.  Remove from heat.  Stir in vinegar and season to taste with salt and pepper.  DO AHEAD Can be made 1 week ahead.  Cover and refrigerate.  Bring to room temperature before using.

Fish

Place fillets on work surface; sprinkle with pepper and fresh herbs.  Starting at 1 short end, roll up each fillet into spiral.  Place prosciutto slices on work surface.  Lay 1 fish spiral atop end of each prosciutto slice; roll up to enclose fish in prosciutto.  Place on plate.  DO AHEAD Can be made 6 hours ahead.  Cover and chill.

Risotto

Boil squash and 1 3/4 cups broth in large saucepan until tender, 8 to 10 minutes.  Using slotted spoon, transfer squash to processor.  Puree until smooth, adding squash cooking liquid by 1/4 cupfuls as needed for thick puree.  Set aside 1 cup puree (reserve remaining puree for another use.)  DO AHEAD Can be made 4 hours ahead.  Let stand at room temperature.

Preheat oven to 375°F.  Cook carrots in saucepan of boiling salted water until tender, about 6 minutes.  Drain; set aside.  Heat 1/2 tablespoon olive oil in medium ovenproof skillet over medium-high heat.  Add onions; sprinkle with salt and pepper and sauté until brown and spots.  Transfer skillet to oven; roast until onions are golden brown and tender, stirring occasionally, about 10 minutes.  DO AHEAD Can be made 4 hours ahead.  Cover vegetables separately; let stand at room temperature.

Peel neck of small butternut squash.  Cut very thinly crosswise.  Using 1 1/2 inch diameter cookie cutter, cut rounds from each slice.  Heat vegetable oil in small saucepan over medium-high heat until deep-fry thermometer registers 330°F.  Reduce heat to medium-low.  Working in batches, fry squash rounds until golden and slightly curled at edges to resemble petals, about 3 minutes per batch.  Using slotted spoon, transfer squash petals to paper towels.  Sprinkle with salt.  Fry sage leaves in same oil until crisp, about 30 seconds.

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat.  Add shallots; sauté until soft, stirring often, about 2 minutes.  Reduce heat to medium.  Add garlic; stir until aromatic, about 1 minute.  Add rice; stir 1 minute.  Add wine; boil until almost all liquid is absorbed, about 4 minutes.  Add 2 1/2 cups broth by 1/2 cupfuls, stirring until liquid is absorbed between additions, until rice is tender and mixture is creamy, 15 to 18 minutes longer.  Stir in reserved 1 cup squash puree and remaining 1/2 cup broth.

Preheat oven to 400°F.  Heat remaining 1 tablespoon olive oil in large ovenproof skillet over medium-high heat.  Add fish rolls, seam side down, to skillet.  Cook until golden brown all over, about 4 minutes.  Transfer skillet to oven; roast until fish is just opaque in center, 5 to 6 minutes.  Melt 1 tablespoon butter in large skillet over medium-high heat.  Add carrots; toss until heated through, about 2 minutes.

Place 2 fish rolls in center of each of 4 plates.  Spoon 2 to 3 tablespoonfuls of risotto around fish.  Garnish plates with carrots, onions, and several rounded teaspoonfuls cranberry sauce.  Sprinkle fried squash petals and fried sage leaves over each and serve.