Christina's Maple Vinaigrette

from Perry's Plate

1/2 teaspoon dried basil
1 teaspoon dry mustard
1/4 cup balsamic vinegar
3 Tablespoons maple syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)

Christina's Lemon and Herb Baked Salmon

Marinate salmon for one hour before baking in:

2 cloves garlic

6 Tbls. EVOO

1 Tbls. lemon juice

1 Tbls. parsley flakes

1 tsp. pepper

1 tsp. kosher salt

1 tsp. basil

After done basting, wrap salmon loosely in foil along with marination. Make sure the edges are folded up so juices don't come out during baking.

Put in pan and place in cold oven. Set temperature to 400 degrees. Bake for 25-30 minutes.

Christina's Slow Cooker Herbed Beef Stew (or Roast)

1 1/2 pounds cubed beef stew meat (or roast)
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 C water, 2 cubes beef bouillon
1 tsp Worcestershire sauce
1 garlic clove
1 bay leaf
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram

If making stew, toss meat with 1 cup flour. Otherwise, just put everything in the crock pot and mix well. Cover and cook 4-6 hours on high or 10-12 hours on low.

Christina's Tomato, Kale and Quinoa Salad

adapted from The Whole Life Nutrition Kitchen

Serves 8

Quinoa:
2 cups quinoa
3 ½ cups water
pinch sea salt

Salad:
2 large heirloom tomatoes, diced (about 3 to 4 cups)

1 cup finely diced walla walla onion (or other variety of sweet onion or substitute green onion)

1/2 bunch kale, finely chopped

1 cup chopped basil leaves

feta cheese to taste 

2 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

1 teaspoon sea salt

freshly ground black pepper, to taste

Soaking quinoa overnight in a bowl of water, then drain the next day. To cook the quinoa, rinse the quinoa in a fine mesh strainer under running water. Drain well. Place quinoa into a 2-quart pot, add water and salt; cover and bring to a boil. Then reduce heat to low and simmer for about 15 to 20 minutes. Remove pot from heat and let cool completely before using. 

To assemble the salad, place the cooled quinoa into a large bowl and fluff with a fork. Add the remaining ingredients and gently toss together. Serve.

Christina's Cherry Tomato Pasta

from macheesmo.com

1 pound pasta (I like whole wheat spaghetti.)

2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped (or can use dried)
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste.

Parmesan cheese for grating

Dice up the onion and garlic and then heat up the biggest wide pan you have or a dutch oven. Add your oil to the pan and get it hot over medium high heat. Add the onions and garlic and get them cooking for a few minutes.

Wash all your cherry tomatoes and throw them in. Don’t worry about peeling them or coring them. After the tomatoes begin to pop and wilt, turn the heat down to medium, add any extra spices you like (including salt and pepper and the basil if you are using dried) and let this simmer and reduce until it forms a pretty solid paste, about 25 minutes. Stir occasionally.

Meanwhile, begin boiling salted water for the pasta and cook pasta according to package directions.

As your pasta cooks, add your white wine to the tomatoes and use the liquid to scrape up any little bits that are in the pan. Also add the chopped basil if you are using fresh. Stir this all together and turn the heat down to low on the sauce. The white wine should evaporate pretty quickly. When the pasta is ready, drain (or simply add pasta to the sauce if it's quite thick) and serve.

Christina's "Green Noodles" (Spinach and Avocado Pasta)

from Perry's Plate

6-8 ounces of pasta
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1 handful fresh basil (optional)
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pasta from the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.


Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture (also basil if using). Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add more pasta water if it seems too thick.


If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.


Add fresh tomatoes to garnish or other fresh/sauteed veggies.

Roasted Chicken Caprese

from Rachael Ray (I think) 


4 boneless, skinless chicken breast halves 
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar 
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil

-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.




Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil

Christina's Pork Loin with Creamy Pesto Sauce

from Better Homes and Gardens

1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto

Hot cooked pasta (optional)
Wilted spinach* (optional)

1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.

2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.

3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.

4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.

*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.

Christina's Green Minestrone

from Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

Christina's Chicken and Andouille Jambalaya

from Buffy Vandagriff Bailey

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Christina's Shrimply Divine Pasta

Ingredients
16 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Crushed red pepper

Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.

Christina's Haddock with Bacon and Onions

2 pounds haddock filet, cut into four 8 oz portions
2 TBSP lemon juice
6 slices bacon (smoky bacon, if you have it), chopped
8 cippolini onions (little onion pearls) or 1 medium vidalia, chopped
1 large garlic clove, finely chopped
1 C Italian bread crumbs (or 2 pieces old bread crumbled with Italian spices)
1/4 C flat-leaf parsley (or basil), chopped
2 large Roma tomatoes, seeded and chopped

Preheat oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat jelly roll pan with a drizzle of olive oil (or butter). Set portioned fish into pan.

Heat small skillet over medium-high heat. Drizzle a little olive oil and add bacon. Cook 3 minutes, then add onions and garlic. Cook 10 minutes or until onions are soft. Remove pan from heat. Add bread crumbs and fold in to coat. Add parsley. Top fish with bread crumb mixture and bake 15 minutes. Top with chopped tomatoes and serve.