SUPREME PIZZA PASTA SALAD

From Rachael Ray

SALAD

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into small dice
1 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, diced
20 leaves fresh basil, torn and thinly sliced
1 pound wagon wheel pasta, cooked, cooled under cold water, and drained

DRESSING

1 teaspoon garlic salt
1 teaspoon dried oregano or Italian seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
freshly ground black pepper, to taste

Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl.  Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together.  Stream in olive oil while continuing to whisk.  When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper, then toss to coat evenly.  Adjust your seasonings and serve.  YIELD:  8 servings as a side

GRILLED PORK CHOPS with BALSAMIC ROSEMARY SAUCE

4 pork chops
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and peeled
salt and freshly ground pepper, to taste

Prepare grill for pork chops.

In a small pot, combine vinegar, sugar, rosemary, and garlic.  Bring to a boil and reduce heat to low.  Simmer 10 minutes to reduce and thicken sauce.  Remove garlic.

While sauce is simmering, grill pork chops.  Season with salt and pepper and transfer to platter.  Drizzle the balsamic rosemary sauce over the pork chops.  YIELD:  4 servings

VEGETABLE LASAGNA

1/2 cup carrots, grated
1/2 cup zucchini, grated
4 oz. Fontina cheese, grated
5 oz. spinach, cooked and chopped
15 oz. Ricotta cheese
1 large egg, lightly beaten
1 tablespoon oil
1/2 medium onion, chopped
2 tablespoons flour
1/4 teaspoon nutmeg
1 cup chicken broth
6 lasagna noodles, cooked
1/2 cup Parmesan cheese, grated

Steam the carrots and zucchini for 3 minutes.  Combine Fontina cheese, steamed vegetables, spinach, 1 1/4 cups of ricotta cheese, and egg.

Using a medium skillet, saute the onion in oil until tender.  Add flour and nutmeg, cook, stirring occasionally for two minutes.  Whisk in chicken broth and remaining ricotta.  Cook and stir until mixture comes to a boil.  Remove from heat.

Place layer of lasagna on bottom of baking dish.  Spread with 1/2 of vegetable cheese mixture and 1/3 of the sauce.  Repeat layer, and cover with the last layer of noodles and last 1/3 of the sauce.  Sprinkle with Parmesan cheese.  Cover with foil and if baking, heat in 375 degree oven for approximately 1 hour or until hot throughout.  You can store in the freezer before baking and take it out when you want it.  YIELD:  4 servings

GRILLED POLENTA CRACKERS w/ ROASTED RED PEPPER SALSA

From Classic Rachael Ray 30-Minute Meals

1 tube (18 oz.) store-bought polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil
3 roasted red peppers (16-oz. jar), drained well
1/2 cup fresh flat-leaf parsley leaves
1/4 red onion
1 to 2 cloves garlic
1/2 teaspoon crushed red pepper flakes

Preheat a grill pan to high.  Brush polenta slices lightly with evoo.  Grill 2 or 3 minutes on each side to score the "crackers" and warm them.

Place peppers, parsley, onion, garlic and red pepper flakes in a food processor and pulse to chop salsa.  Top polenta with spoonfuls of salsa and serve.  YIELD:  8 servings

FAVORITE FAJITAS

From Classic Rachael Ray 30-Minute Meals

MARINADE

3 tablespoons cayenne pepper sauce, such as Frank's Red Hot
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
handful fresh oregano and thyme leaves combined (3 to 4 stems each)
1/2 bottle of beer
a drizzle extra-virgin olive oil

THE GUTS

1 1/2 pounds flank steak, or 4 boneless, skinless chicken breasts (8 pieces)
extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
2 poblano chiles or cubanelle peppers, cut into strips
salt and freshly ground pepper, to taste

THE TOPPING

prepared pico di gallo or store-bought salsa

THE WRAPS

small flour tortillas

Mix all marinade ingredients together.  Coat the meat or chicken with the marinade and let sit.

Drizzle a large non-stick skillet with olive oil.  Cook the onions, peppers and chiles until they darken around the edges, about 5 minutes.  Sprinkle with salt and pepper and turn off heat.

Grill the meat or chicken until done to your liking.  Take off heat and let rest a few minutes.  Thinly slice on the diagonal.

Heat tortillas according to package directions.  Fill with meat or chicken, veggies and a scoop or two of pico di gallo.  YIELD:  4 servings

ZUCCHINI PARMESAN CRISPS

From The Food You Crave by Ellie Krieger

cooking spray
1 pound zucchini (about 2 medium)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
freshly ground black pepper

Preheat the oven to 450 degrees.  Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds.  In a medium bowl, toss the zucchini with the oil.  In a small bowl, combine the Parmesan, bread crumbs, salt and a few turns of pepper.  Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.  Serve immediately.  YIELD:  4 servings

CHICKEN and RICE ALMANDINE

3 cups rice, cooked
2 1/2 cups chicken, cooked
1 tablespoon onions, minced
4 tablespoons butter
1/3 cup flour
2 cups chicken stock
1 cup cream
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon fresh parsley, minced
1/2 cup almonds, slivered, toasted

Saute the onions in butter and blend in the flour.  Gradually add chicken stock and cook until sauce thickens.  Simmer 10 minutes, then add the cream, nutmeg, marjoram, thyme and salt, mixing well.

Mix together the chicken, rice and sauce.  Pour into a greased 13 x 9 baking dish, sprinkle with parsley.  You can cover with foil and put in the freezer at this point.  If baking, heat, covered in a 375 degree oven for approximately 45 minutes or until hot throughout.  Sprinkle with toasted almonds.  YIELD:  4 servings