Bagel Sandwiches I'd Eat

Bagel With Prosciutto, Tomato, and Gruyère

Bagel With Cream Cheese, Apple, and Honey
Bagel With Avocado and Radish

Creamy Fettuccine With Leeks, Corn, and Arugula

Ingredients

• 12 ounces fettuccine (3⁄4 box)
• 1 tablespoon olive oil
• 2 leeks (white and light green parts), cut into thin half-moons
• 4 cloves garlic, thinly sliced
• kosher salt and black pepper
• 1 cup corn kernels (from 1 to 2 ears, or frozen)
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 2 cups baby arugula (1 1⁄2 ounces)
• 1/4 cup grated pecorino (1 ounce)

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.
3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.

Creamy Potato Salad With Bacon

Ingredients

• 3 pounds small red new potatoes (about 24)
• kosher salt and black pepper
• 8 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons white wine vinegar
• 4 stalks celery, thinly sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon

Directions

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

Yummy Salad to Try - #2

Romaine Salad with Tomatoes and Bacon

Ingredients

• 4 slices bacon
• 1 head romaine lettuce, cut into strips (6 cups)
• 1 cup grape tomatoes, halved
• 4 scallions, sliced
• 4 to 6 tablespoons Creamy Parmesan Dressing
• or bottled Caesar dressing

Directions

1. In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.

2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.

Tip: Croutons add extra crunch to this salad. Use store-bought or make your own: Toss bread cut into cubes with olive oil and salt. Bake at 400° F on a rimmed baking sheet, tossing once, until golden and crisp, 10 to 15 minutes.

Creamy Parmesan Dressing

Ingredients

• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/4 cup sour cream
• 2 tablespoons white wine vinegar
• kosher salt and black pepper

Directions

1. In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.

Tip: This dressing will keep for 5 days in a jar in the refrigerator. If it becomes solidified, run the jar under hot water.

Yummy Salad to Try - #1

Boston Lettuce Salad with Herbs and Toasted Almonds

Ingredients

• 1/4 cup sliced almonds
• 1 large head Boston or Bibb lettuce, leaves torn (6 cups)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 10 chives, cut into 1-inch lengths
• 4 to 5 tablespoons Lemon and Shallot Vinaigrette
• or bottled Italian vinaigrette

Directions

1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Tip: Use scissors to snip the chives into long pieces; a knife can sometimes bruise delicate herbs.

Lemon and Shallot Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

Tip: This dressing will keep for 5 days in a jar in the refrigerator. If it becomes solidified, run the jar under hot water.

Asparagus

I LOVE asparagus but can never get it to come out right when I cook it. Here are some tips and recipes I'll try.

Sweet Potato Risotto

A great vegetarian dish!

• 2 tablespoon olive oil
• 1 large onion, finely chopped
• kosher salt and black pepper
• 2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
• 2 cloves garlic, chopped
• 1 cup Arborio rice
• 1 cup dry white wine
• 1/2 cup grated Parmesan (2 ounces)
• 2 teaspoons chopped fresh oregano

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

2. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

3. Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

4. Stir in the Parmesan and oregano.

Crock Pot Mashed Potatoes

I recently saw this idea...I suppose it will work, especially when you're trying to do some things ahead of time for a large meal. Peel, cook and mash potatoes ahead of time. Pour a half of cup of milk in the bottom of the crock pot and pour the potatoes on top. Then just turn on the crock pot a couple of hours before you are ready to eat.

Basil Beer Bread

3 1/4 cups all-purpose flour
One 1 1/4-oz package of active dry yeast
1 1/2 tsp kosher salt
1/2 tsp black pepper
3/4 cup (3 oz) grated Parmesan
1 12-oz bottle of beer, preferable ale
1 cup chopped or torn fresh basil

Heat oven to 400 degrees. Oil a baking sheet. In the bowl of a standing mixer on low or in a large bowl with a spoon, combine the flour, yeast, salt, pepper and Parmesan. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with basil and knead gently until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. Bake until the loaf is lightly browned and a toothpick comes out clean, 40-45 minutes. Turn the loaf onto a wire rack and let cool for 10 minutes before slicing.

Parmesan Polenta

1 Tbs kosher salt
1 cup instant polenta
1/2 cup grated Parmesan
4 Tbs unsalted butter

Bring 4 cups of water and the salt to a boil. Stirring constantly, add in polenta. Cook while stirring until polenta thickens, about 3 minutes. Remove from heat and stir in Parmesan and butter. Cover until butter melts.