Hearts of Romaine with Blue Cheese and Caper Dressing

Bon Appétit | September 1993

Yield: Serves 4 3 tablespoons cider vinegar 2 1/4 teaspoons Dijon mustard 1/2 cup olive oil 4 ounces Maytag or Danish blue cheese, crumbled 3 tablespoons drained capers 1 small head romaine lettuce, trimmed, quartered lengthwise Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper. Place 1/4 head romaine on each plate. Spoon dressing over and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hearts-of-Romaine-with-Blue-Cheese-and-Caper-Dressing-1164#ixzz23qnQXAWQ

Turkey meatloaf

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup skim milk
• 1 medium onion, peeled
• 2 pounds ground turkey breast
• 1/2 cup chopped red bell pepper
• 2 eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

SERVES: 8; Calories: 207; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 32 grams; Total carbohydrates: 13 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 489 milligrams

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Ingredients

• 3 tablespoons caraway seeds
• 3 tablespoons fennel seeds
• 1 (2 pound) lamb loin
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 2 shallots, finely sliced
• 1 cup dry red wine
• 3 cups chicken stock
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons thinly sliced fresh mint
• Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows
• Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.

Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.

Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.

Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.

Grilled Chicken and Corn Salad

Ingredients

• 1/4  cup  fresh lemon juice
• 2  tablespoons  chopped fresh rosemary
• 4  cloves garlic, finely chopped
• 4  tablespoons  olive oil
• kosher salt and black pepper
• 2  6-ounce boneless, skinless chicken breasts
• 3  ears corn, shucked
• 5  ounces  baby spinach (about 5 cups)
• 1  avocado, cut into bite-size pieces
• 2  ounces  Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-chicken-corn-salad-00100000062807/index.html