Ingredients:

1 tablespoon olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 1/4 cups chopped seeded plum tomato
1/2 cup dry red wine
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh thyme
4 boneless/skinless chicken breasts (4 to 6 ounces each)

Procedure:

In a medium saucepan, heat oil over medium. Add chopped onion and cook until tender, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in tomato, wine, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, reduce heat and simmer until the sauce thickens, about 10 minutes. Remove from heat and stir in 1 tablespoon basil. Prepare grill. In a small bowl, mix together thyme, remaining 1 tablespoon basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle the chicken breasts with the herb mixture. Grill chicken until the center is no longer pink, about 5 minutes per side on the grill. Serve each chicken breast with an even portion of the roma tomato sauce. Makes 4 servings.

Ingredients:

For the sauce:
1 tablespoon peanut butter
1 tablespoon hoisin sauce
2 teaspoons fresh lime juice
2 garlic cloves, minced
1 teaspoon packed brown sugar
3/4 teaspoon sriracha

For the broccoli:
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 1/2 pounds broccoli florets
1/4 cup chopped fresh basil
2 tablespoons chopped roasted peanuts

Procedure:

In a small bowl, mix together peanut butter, hoisin, lime juice, garlic, brown sugar and chili sauce. In a small bowl, stir together water, salt and pepper. In a large skillet, heat oil over medium-high. Add broccoli and cook, without stirring, until the bottoms just begin to brown - about 2 minutes. Add water mixture and cover the skillet - cook until the broccoli is crisp-tender, about 2 minutes. Remove the cover and cook until the liquid has almost evaporated. Stir in basil. Pour in the peanut butter mixture and carefully toss the mixture to get all of the pieces evenly coated. Remove from heat and top with chopped peanuts to serve. Makes about 4 servings.

Ingredients:

2 teaspoons canola oil
1 cup thinly sliced leeks
1/2 cup chopped onions
2 garlic cloves, minced
1/4 teaspoon fresh grated nutmeg
2 10 ounce packages frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
2 large eggs, lightly beaten
4 ounces crumbled feta cheese
1 ounces grated Romano cheese
12 sheets of thawed phyllo dough

Procedure:

In a large skillet, heat oil over medium. Add leeks, onion and garlic - cook until softened, about 6 minutes. Stir in nutmeg and cook until fragrant, about 1 minute. Stir in spinach and cook 5 more minutes. Remove from the heat and season to taste with salt and pepper - stir in fresh lemon juice. Scoop mixture into a colander and let cool and drain for 10 minutes. Press any remaining liquid out of the spinach mixture. Preheat oven to 375 degrees F. In a large bowl, mix together spinach mixture, eggs, feta and Romano cheese until thoroughly combined. Divide filling in half. Working quickly, spray 1 sheet of phyllo with cooking spray. Stack another sheet on top and repeat the spraying and stacking until you have used 6 sheets total. Gently spread half of the filling onto the sheets of phyllo - leaving a 1 1/2″ border on the sides. Fold the short edges over the filling - then roll up the sheets, starting with the long side, into a log. Don’t make it too tight, but it should be snug - it may burst if it does not have room to expand. Place seam side down on a baking sheet coated with nonstick spray - coat the top with nonstick spray. Cut slashes into the top of the strudel 1″ apart with a sharp knife. Cover the baking sheet while you repeat procedure with remaining phyllo sheets and filling. Remove the cover and bake until the strudels are golden brown - about 40 to 45 minutes. Remove from the oven and let cool for 10 minutes before cutting. Makes 4 to 6 servings.

Ingredients:

1/4 cup panko breadcrumbs
1/4 cup chopped fresh parsley
3 tablespoons grated fresh Romano cheese
2 teaspoons chopped fresh thyme
16 ounces trimmed pork tenderloin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds, crushed
1 garlic clove, minced

Procedure:

Preheat oven to 450 degrees F. On a shallow plate, toss together breadcrumbs, parsley, cheese and thyme. Season pork with salt and pepper. In a small bowl, stir together mustard, crushed fennel seeds and garlic. Rub pork evenly with the mustard mixture. Dredge the coated pork tenderloin into the breadcrumb mixture until well coated. Set the tenderloin on a baking sheet coated with nonstick spray. Bake until a thermometer registers between 150 to 160 degrees - about 20 to 25 minutes. Remove and let stand, loosely covered, for 10 minutes. Cut into 1/4″ slices to serve. Makes 4 servings.