All About Foods Court

Cook Time

12 min
Level

Easy
Yield

4 servings

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Recipe courtesy Giada De Laurentiis

Cook Time

30 min
Level

Easy
Yield

12 servings

Ingredients
1/3 cup melted butter
4 ripe bananas, smashed
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 tablespoons strong coffee
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1 cup chopped pecans, toasted or raw
Directions

Preheat oven to 350 degrees F.

Grease a 12 cup capacity muffin tin or use paper liners.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

*Cook's note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it's done.
Recipe courtesy Paula Deen

Cook Time

2 hr 20 min
Level

Intermediate
Yield

4 servings

Spice Mixture, recipe follows
Ingredients
7 tablespoons olive oil
1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
1 teaspoon harissa
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tablespoons chopped fresh flat-leaf parsley

Special Equipment: coffee grinder, Dutch oven

Serving Suggestion: flatbread

In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.

Preheat the oven to 350 degrees F.

Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.

Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.

Cook's Note: If you're using a tagine: An unseasoned ceramic tagine may crack in the oven. Before using the tagine for the first time, submerge and soak it overnight in cool water. Pat dry and rub the inside with 1 tablespoon olive oil, then place in 350 degree F oven for 1 hour. Allow to cool, then proceed with the recipe.
Spice Mixture:
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.

Yield: 2 to 3 tablespoons
Recipe courtesy Amy Finley