MINESTRONE WITH SPRING GREENS
This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams
RAINBOW PRIDE POPS
For many people in the LGBTQIA+ community, Pride is practically a national holiday. For me, it's a time to gather with my friends and chosen family to celebrate queer culture, and to connect with other gay parents. (As a dad, I always make sure to participate in Family Pride Days.) When we decided to include rainbow ice pops for Pride in this issue, I jumped at the opportunity to create them. I considered many different types of ingredients, like fruit juices or purees, but the colors weren't bright enough. Then it hit me: Fruit-flavored Jell-O would be perfect! The colors turn out super vibrant - just like the Pride Flag.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 pops
Number Of Ingredients 3
Steps:
- Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl.
- Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve.
- Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape.
- Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight.
- Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes.
MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
GIDDY-UP STEAK WITH ONION-DATE COMPOTE
Skirt and flank steak are perfect for Mother's Day because they're quick-cooking, full of flavor and hard to mess up, even for someone who isn't a seasoned cook.
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
- Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
- Preheat a grill or grill pan to medium heat.
- When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
- Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact - if it doesn't, your grill or pan wasn't hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
- Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.
CURRIED CRAB SALAD LETTUCE CUPS
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 lettuce cups
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
- Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.
ROSEMARY PALOMAS
This light, refreshing tequila-based cocktail is perfect for the warmer months. The rosemary-infused simple syrup adds a subtle pine flavor to the citrus-forward drink and gets finished with a splash of bubbly seltzer.
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the sugar, 1/2 cup water, 3 rosemary sprigs and the grapefruit zest in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and set the syrup aside to cool, at least 1 hour.
- Strain the syrup into a 64-ounce jar. Add the grapefruit juice, tequila, lime juice and remaining 5 rosemary sprigs and stir to combine. Cover and refrigerate until cold, at least 2 hours.
- To serve, pour the seltzer into the jar and stir (do not shake). Pour into glasses filled with ice and garnish with rosemary sprigs.
CLASSIC CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
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