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Recipes

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Make extra, as these tasty meatballs won't last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.

Serves 6-8 as an appetizer

Hot Turkey Burger

Hot Turkey Burger

These turkey burgers taste like a whole turkey dinner!

Serves 4

Carrot Top Pesto with Whole Grain Penne

Carrot Top Pesto with Whole Grain Penne

You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day!

Serves 6

Panzanella Strata

 
Panzanella Strata
SUBMITTED BY:
Rachael Ray

Feed a crowd on a budget with this hearty brunch casserole!

Serves 6-8

INGREDIENTS:

  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 large red sweet pepper, chopped
  • 2 cubanelle peppers, chopped
  • 1 red onion, chopped
  • 1 chili pepper, such as Fresno, jalapeño or Italian cherry, thinly sliced or finely chopped
  • 2-3 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes
  • Salt and pepper
  • 8 eggs
  • 1 pint cream or half-and-half
  • 1 1/2 cups grated Parmigiano Reggiano cheese, divided
  • 1/4 cup flat leaf parsley, chopped
  • A small handful of basil leaves, torn or sliced
  • Butter, for baking dish and to dot top
  • 6 cups stale bread, white or peasant-style, chopped or torn, such as Amy’s white or a round peasant

DIRECTIONS:

  1. Heat a large skillet over medium-high heat with the EVOO, four turns of the pan. Add the peppers, onion, chili pepper and garlic and stir to tender-crisp, 5 minutes. Add the cherry tomatoes and season with salt and pepper; remove from the heat and cool.
  2. Whisk together the eggs, cream or half-and-half, salt, pepper, half the Parmigiano Reggiano cheese, parsley and basil.
  3. Arrange the bread and vegetables in the buttered casserole dish – it will mound up a bit. Pour the eggs over top of the casserole and top with remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead.
  4. Bring the casserole to room temperature. Bake at 375ºF for 60-75 minutes, until cooked through.
 


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