Author: Cary Gersh

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Spicy Ethiopian Lentil Stew

Spicy Ethiopian Lentil Stew
Yields 6
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp. olive oil
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 1 1/2 tsp. freshly grated ginger
  5. 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
  6. 1/2-1 tsp. cayenne pepper, or to taste, optional
  7. 4 cups vegetable broth
  8. 1 1/2 cups dried red lentils
  9. 1-14 oz. can diced tomatoes
  10. 3 medium red potatoes, about 3/4 lb. total, diced
  11. 3 cups fresh spinach leaves, sliced and lightly packed
  12. salt and pepper to taste
Instructions
  1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
  2. Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
  3. Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Notes
  1. I haven't tried this yet. 10/11/18
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Baked Salmon Dijon

Baked Salmon Dijon
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup fat-free sour cream
  2. 2 tsp dried dill
  3. 3 tbsp scallions, finely chopped
  4. 2 tbsp Dijon mustard
  5. 2 tbsp lemon juice
  6. 1.5 lb salmon fillet with skin, cut in center
  7. 1/2 tsp garlic powder
  8. 1/2 tsp black pepper
Instructions
  1. Whisk sour cream, dill, onion, mustard, and lemon juice in small bowl to blend
  2. Preheat oven to 400º. Lightly oil baking sheet with cooking spray.
  3. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread the sauce.
  4. Bake until just opaque in center; about 20 minutes
Notes
  1. I haven't tried this (as of 10, 2018)
Adapted from Costco Pharmacy Magazine
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Adapted from Costco Pharmacy Magazine
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Tortelloni Caprese Salad

Tortelloni Caprese Salad
Yields 8
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0 calories
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Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package (24 ounces) Kirkland Signature Five Cheese Tortelloni
  2. 16 ounces Kirkland Signature Grilled Chicken Breast Strips (omit for a vegetarian version)
  3. 16 ounces BelGioioso Fresh Mozzarella, pre-sliced log
  4. 2 to 3 cups cherry tomatoes
  5. 1 to 2 cups Basil Pesto
  6. ¼ to ½ cup Parmigiano-Reggiano, grated
  7. Fresh basil for garnish
  8. Balsamic vinegar, to taste
Instructions
  1. Prepare the tortelloni according to package directions, drain and set aside.
  2. Cut the chicken strips and mozzarella into bite-size pieces. Halve the cherry tomatoes, if large.
  3. Place tortelloni, chicken and tomatoes in a large bowl; toss with 1 to 2 cups of pesto, using enough pesto to thoroughly coat.
  4. Allow pasta dish to cool a bit and toss in mozzarella cubes. Garnish with grated Parmigiano-Reggiano and fresh basil. Drizzle with balsamic vinegar before serving, if desired. Can be served warm, cold or at room temperature.
  5. Makes 8 to 10 servings.
Notes
  1. I haven't tried this yet (9/20/18)
Adapted from Costco Connections
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Adapted from Costco Connections
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Spinach Dip

Fresh Spinach Dip
Yields 8
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0 calories
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Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound fresh baby spinach
  2. 1 cup water
  3. 2 tablespoons unsalted butter
  4. 1 medium shallot, finely chopped
  5. 1/2 teaspoon paprika
  6. 8 ounces cream cheese, softened
  7. 1/3 to 2/3 cup heavy cream
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Coarsely chop spinach and cook in a pot with the water on medium-high until spinach is wilted. Drain spinach in a colander and let cool.
  2. Melt butter in a pan and saute shallot.
  3. Add spinach and all other ingredients, cooking and stirring until warmed through. Serve warm, or cover and refrigerate. Reheat before serving.
  4. Stir-in variations: To the finished dip, add one of these options: 1 to 2 teaspoons Sriracha sauce or chili-garlic sauce; 1/4 cup bacon bits and 1 teaspoon smoked paprika; 1/4 cup spicy salsa; or 1 tablespoon canned chopped chiles in adobo sauce.
Notes
  1. I haven't tried this yet. (9/20/18)
Adapted from Costco Connection
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Adapted from Costco Connection
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Scratchy Husband Pasta

Scratchy Husband Pasta
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0 calories
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ¾ cups extra-virgin olive oil
  2. ¼ pound unsalted butter
  3. 1 whole head of garlic, or at least 10 cloves, peeled, sliced thin across the grain
  4. Good quality salt
  5. 1 pound dried spaghetti
  6. 4 teaspoons of chile flakes
  7. A generous 1/2 cup of grated pecorino or Parmigiano-Reggiano
  8. Many, many cranks of the pepper mill
Instructions
  1. Bring large pot of water to a boil. When water simmers and is about to break to a roiling boil, place a 10-inch deep-sided sauté pan on low heat.
  2. Add the olive oil and butter and sliced garlic to the pan and let the butter melt, as the garlic begins to warm through. When the pasta water gets roiling, add salt to taste. (As always, like seawater.) Add the dry spaghetti. Add chile flakes to the warming garlic-oil mixture and swirl the pan a bit.
  3. Stir the spaghetti and make sure it is cooking evenly and the strands are separated. Swirl the garlic-chile-oil pan smoothly and frequently, and let the garlic soften and start to turn golden as the butter starts to foam and the chile blooms its heat and color into the oil. (On my stove, the burners run quite hot, so I keep it on low the whole time, but if your home burner is weak and you are not getting any foaming or toasting of the garlic by now, tap the heat up a half-step.) At 8 minutes, pull the pasta from the boiling water with tongs, let it briefly drip its excess water above the pasta pot, but then place it right into the garlic-chile-oil pan, letting the last drips of water go right into the sauce.
  4. Turn up the heat under the pasta now and stir vigorously, also tossing the pasta with short sturdy flicks of your wrist, for just about a minute, listening to the water hiss a little as it evaporates in the oil.
  5. Turn off the heat, add cheese and a lot of black pepper. Toss and distribute all the garlic and the cheese and the chile flakes using two forks like you are tossing a salad, making sure every bit is coated and luscious and on the edge even of greasy. (The amount of salt that I put in the pasta water, combined with the salt of the cheese, is enough for us. If you feel it needs it, season with a little more salt, according to your tastes.) Serve immediately.
Notes
  1. I haven't tried this yet, but it looks delicious!
Adapted from The New York Times
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Adapted from The New York Times
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Grilled Peach Caprese

Grilled Peach Caprese
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 peaches, cut into ¼-inch-thick slices
  2. 8 ounce baguette, sliced ¼-inch on the diagonal
  3. Oil for brushing on peaches and bread
  4. 3 favorite vine-ripe tomatoes, sliced about ¼-inch thick
  5. 6 ounces fresh mozzarella, sliced and halved again
  6. Fresh basil, torn into bite size pieces
  7. Olive oil
  8. Balsamic vinegar or balsamic glaze
  9. Sea salt and fresh ground pepper
Instructions
  1. Preheat the grill to about medium. Brush peaches and bread slices with olive oil. Grill peaches until they just begin to soften and have nice grill marks. Grill the bread slices the same way.
  2. Arrange grilled peach slices, alternating with tomato and mozzarella slices. Add basil and drizzle with olive oil and balsamic vinegar. Season with a few good pinches of sea salt and freshly ground black pepper.
Notes
  1. I haven't made this, but it looks delish.
Adapted from Susan Selasky for the Free Press Test Kitchen
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Adapted from Susan Selasky for the Free Press Test Kitchen
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Avocado Pita Pockets

Avocado Pita Pockets
Video
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 large ripe avocado
  2. 1 tablespoon red wine vinegar
  3. Pinch fine sea salt
  4. Pinch ground black pepper
  5. 4 butter lettuce leaves
  6. 1/4 cup fresh basil leaves
  7. 2 medium tomatoes, each cut into 4 slices
Instructions
  1. In a small bowl, mash avocado with vinegar, salt and pepper until smooth.
  2. Cut pita pockets in half. Stuff pita pockets with lettuce leaves and basil. Evenly divide avocado mixture between pita pockets, spreading it on the lettuce leaves. Add 2 tomato slices to each pocket.
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Mustard Sauce

Mustard Sauce for Pork Tenderloin
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. French mustard seed (such as Edmond Fallot Old Fashioned Seeded Dijon Mustard)
  2. Crème fraîche (such as Vermont Creamery brand)
Instructions
  1. Use 1-to-3 mixture of mustard seed and crème fraîche
Notes
  1. Use as sauce on pork or beef tenderloin
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Easy Grilled Flank Steak with Garlic-Herb Sauce

Easy Grilled Flank Steak with Garlic-Herb Sauce
Serves 4
Print
2705 calories
14 g
708 g
176 g
256 g
43 g
1122 g
716 g
6 g
0 g
119 g
Nutrition Facts
Serving Size
1122g
Servings
4
Amount Per Serving
Calories 2705
Calories from Fat 1566
% Daily Value *
Total Fat 176g
270%
Saturated Fat 43g
214%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 105g
Cholesterol 708mg
236%
Sodium 716mg
30%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
11%
Sugars 6g
Protein 256g
Vitamin A
101%
Vitamin C
150%
Calcium
28%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (2-pound) flank steak, trimmed
  2. 1 teaspoon sugar
  3. Salt and pepper
  4. 1 cup minced fresh flat-leaf parsley
  5. ½ cup extra-virgin olive oil
  6. 2 tablespoons lemon juice
  7. 3 garlic cloves, minced
Instructions
  1. Pat steak dry with paper towels, sprinkle with ¾ teaspoon sugar, and season with salt and pepper. Combine parsley, oil, lemon juice, garlic, remaining ¼ teaspoon sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl and set aside for serving.
  2. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  3. Leave primary burner on high and turn other burner(s) to medium.
  4. Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas) turning as needed, until lightly charred and meat registers 120 to 125 F (for medium-rare),
  5. 8 to 12 minutes.
  6. Transfer steak to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes.
  7. Slice steak against grain very thin on bias and serve with garlic-herb sauce.
Notes
  1. For a charcoal grill: Open bottom vent completely.
  2. Light large chimney starter filled withcharcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
Adapted from America's Test Kitchen
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calories
2705
fat
176g
protein
256g
carbs
14g
more
Adapted from America's Test Kitchen
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