Swiss Chard with Pancetta

2 bunches Swiss chard (about 3/4 lb) 1/4 cup diced pancetta 2 cloves garlic, minced 1/4 tsp crushed red pepper 2 tbsp grated Parmesan cheese Rinse and drain chard; pat dry with paper towels. Trim stalks from chard leaves. Coarsely chop stalks to equal 1 cup; discard...

Eggplant Parmesan

2-1/4 lbs small eggplant (2-3), cut into 1/4″ slices 1/4 cup + 1-1/2 tsp olive oil 1 tsp salt 1 clove garlic, thinly sliced 1 28-ounce can diced tomatoes 20 fresh basil leaves 1/2 tsp black pepper 3/4 cup grated Parmesan cheese Preheat oven to 400 degrees....

Butternut Squash with Ginger & Cilantro

4 lbs butternut squash, peeled and cut into 3/4″ cubes (about 10 cups) 1/4 cup vegetable oil 2 tsp ground coriander 1/2 tsp ground black pepper 1/2 cup finely chopped crystallized ginger 1/2 cup cilantro leaves Preheat oven to 450 degrees. Spray two large baking...

Broccoli with Red Pepper & Garlic

1 tbsp olive oil 6 cups broccoli florets 1/4 tsp crushed red pepper flakes 3 cloves garlic, thinly sliced 1/4 cup water Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, pepper, and garlic. Saute 2 minutes. Add 1/4 cup water. Cover,...

Maple-Orange Carrot Coins

4 cups carrots, peeled and sliced into 1/8″ slices 1/2 cup orange juice 1/2 cup chicken broth 1 tbsp maple syrup 1 tsp butter or margarine 1/8 tsp ground cinnamon 1 tbsp chopped fresh chives 1/4 tsp salt 1/4 tsp ground black pepper Combine carrots, orange juice,...