Ginger Poached Salmon with Lime Basil Cream

Recipe courtesy Claire Robinson, Food Network

Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 20 min

Ingredients

• 2 limes
• 6 cups water
• 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
• 1 teaspoon whole black peppercorns
• 4 (6-ounce) boneless skinless salmon fillets
• 1/3 cup packed fresh basil leaves
• Kosher salt and freshly cracked black pepper
• 1/2 cup creme fraiche or sour cream

Chilled Peanut Soba Noodles

Recipe courtesy Claire Robinson, Food Network

Prep Time: 5 min
Cook Time: 10 min

Ingredients

• Kosher salt
• 8 ounces soba (buckwheat) noodles
• 1/4 cup natural crunchy peanut butter
• 1/4 cup seasoned rice vinegar
• 1 tablespoon soy sauce
• 2 to 3 teaspoons chili sauce (recommended: Sriracha)

Frozen Lemon Whip with Blueberry Sauce

Recipe courtesy Claire Robinson, Food Network

Prep Time:15 min
Inactive Prep Time: 4 hr 40 min
Cook Time: 25 min

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 lemons, zested, plus thin slices for serving
• 2 cups heavy cream
• Blueberry Sauce, recipe follows
• Blueberries, for garnish

Limoncello Raspberry Torte

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 cups (1 pint) raspberries, divided
• 2 tablespoons confectioners' sugar
• 2 tablespoons Limoncello (Italian lemon dessert liqueur)
• 1 brick, 8 ounces, Neufchatel cheese, at room temperature
• Shortbread cookies for serving (recommended: Walkers Shortbread Triangles)

Brownie Pudding

Recipe courtesy Barefoot Contessa (Ina Garten), Food Network

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Quickie Quinoa Salad

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 cup quinoa
• 1/2 English cucumber, seeded and chopped
• 2 tablespoons roughly chopped fresh cilantro leaves
• 1/2 cup pine nuts, toasted
• 2 tablespoons lemon infused olive oil

Green Tea Poached Salmon with Ginger Lime Sauce

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 10 cups water
• 2 limes, halved
• 6 tablespoons honey, divided
• 4-inch piece fresh ginger, peeled and chopped
• 2 teaspoons sea salt
• 2 teaspoons whole black peppercorns, plus freshly ground black pepper
• 4 to 6 tablespoons loose green tea
• 4 (6-ounce boneless skinless salmon fillets

Lemon Chicken Soup

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 large head garlic, cut in 1/2 horizontally through cloves
• 6 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus thin slices for garnishing
• 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
• Sea salt and freshly cracked black pepper
• 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces

Squash Casserole

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 small Vidalia onion, chopped (about 3/4 cup)
• Water
• 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
• Kosher salt and freshly cracked black pepper
• 1 cup good quality mayonnaise
• 1 1/2 cups grated Gruyere cheese
• 1 1/4 cups crushed butter crackers, divided

Honey Whipped Butter

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 stick butter, room temperature
• 2 heaping tablespoons honey
• Pinch salt
• Pinch cayenne pepper

Directions

In a small bowl, mix all of the ingredients together until smooth. Cover and refrigerate until ready to use.

Chicken Fried Steak

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 3/4 cup vegetable oil
• 1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)
• 1 1/2 cups all-purpose flour, divided
• Kosher salt and freshly ground black pepper
• 3 eggs, beaten with 2 tablespoons water
• 2 cups milk

Bacon Cornbread

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 5 slices maple bacon
• 1/2 cup self-rising flour
• 3/4 cup fine cornmeal
• Pinch salt
• 1 egg, plus 1 egg white
• 1 (14-ounce) can creamed corn

Lemon Pie Cookies

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar, divided, plus more for garnish
• 1/2 teaspoon salt
• 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
• 2 cups unbleached all-purpose flour
• 4 ounces cream cheese, room temperature

BBQ Turkey Sliders

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 pounds ground turkey
• Water
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 large Vidalia onion, chopped
• 1/2 cup BBQ sauce
• 16 potato rolls, split in 1/2

Bacon Prawns with Cheese Dip

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 8 thin slices bacon
• 8 roasted jalapenos, split in 1/2 and seeded
• 16 large prawns, peeled and deveined
• Freshly ground black pepper
• 1 1/2 cups shredded Monterey jack cheese (Chihuahua cheese is great here too!)
• 3/4 cup cream

Olive Bites

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1/2 cup unbleached all-purpose flour, plus extra for dusting
• 5 tablespoons unsalted butter
• 1/3 cup grated Cheddar
• 1/4 cup grated Parmesan
• 20 olives stuffed with pimientos

Sweet Potato Fritters

Recipe courtesy Claire Robinson, Food Network

Ingredients

• Corn oil, for frying
• 1 cup mashed, roasted and peeled sweet potato
• 1 cup whole milk fresh ricotta
• 1/4 cup confectioners' sugar, plus more for dusting
• Kosher salt and freshly cracked pepper
• 1/2 cup self-rising flour

Roasted Chicken with Pomegranate Molasses

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 whole organic chicken, rinsed and pat dry
• Salt and freshly ground black pepper
• 2 to 4 tablespoons olive oil
• 3/4 cup chicken stock
• 1/4 cup pomegranate molasses
• 2 fresh thyme sprigs, leaves removed

Rice Pilaf

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 cup low-sodium chicken broth
• 1 cup water
• 1 to 2 tablespoons olive oil
• 1/2 cup chopped scallions, white and green parts
• 1 cup long-grain white rice
• Salt and freshly ground black pepper
• 1/2 cup toasted chopped walnuts

Chocolate Truffles

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1/3 cup cream
• 14 ounces white chocolate, chopped
• 1 tablespoon butter
• 8 ounces dark chocolate, chopped
• 1 1/2 cups coconut, toasted and finely ground

Butternut Squash Soup

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 (3-pound) butternut squash
• Extra-virgin olive oil, for roasting, plus 2 tablespoons
• Kosher salt and freshly cracked black pepper
• 2 shallots, chopped
• 1 quart low-sodium chicken stock
• 2 teaspoons curry powder (mild or spicy)

Red Hot Shot

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 16 whole cinnamon sucking candies, divided
• 2 teaspoons kosher salt
• 1 lemon wedge
• 1/2 cup cinnamon schnapps
• 1/2 cup silver tequila
• Hot sauce

Crispy Calamari with Pickled Jalapeno Dipping Sauce

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1/4 cup chopped pickled jalapenos, liquid reserved
• 1/2 cup mayonnaise
• Kosher salt and freshly cracked black pepper
• 1 pound cleaned calamari, preferably small
• 6 to 7 cups vegetable oil
• 1 cup panko breadcrumbs

Buffalo Chicken Dip

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 8 ounces cream cheese
• 1/2 cup finely chopped celery
• 1/2 cup hot sauce (recommended: Frank's)
• 1 rotisserie chicken, shredded
• 1 cup crumbled blue cheese
• Crackers, bread or carrot sticks, for serving

Broiled Hot Pepper Wings

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 tablespoons vegetable oil, plus extra for oiling rack
• 5 pounds chicken wings, split, wing tips cut off and discarded
• Kosher salt and freshly cracked black pepper
• 1 cup hot pepper jelly (recommended: Stonewall Kitchens)
• 1/2 cup freshly squeezed lime juice
• 1/2 cup hot sauce (recommended: Frank's)

Turkey and Veggie Meatloaf Minis

Recipe courtesy of Cooking Channel’s Hungry Girl

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 35 min
YIELD: 9 servings
LEVEL: Easy

Ingredients

1 small onion
1 1/4 pounds raw lean ground turkey
3 cups bagged dry broccoli cole slaw, roughly chopped
1/2 cup quick-cooking oats
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup fat-free liquid egg substitute
1/4 cup, plus 3 tablespoons ketchup

Too-EZ Mac 'n Cheese

Recipe courtesy of Cooking Channel’s Hungry Girl

TOTAL TIME: 35 min
Prep: 5 min
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

Ingredients

4 1/2 oz. (about 2 cups) uncooked whole-wheat-blend or high-fiber rotini pasta (like the kind by Ronzoni)
24 oz. (about 6 cups) frozen Green Giant Broccoli & Cheese Sauce
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper

PB 'n Chocolate Bread Pudding

Recipe courtesy of Cooking Channel’s Hungry Girl

TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 55 min
YIELD: 4 servings
LEVEL: Easy

Ingredients

4 slices light bread (like Sara Lee Delightful), lightly toasted and cut into half-inch cubes
3 tbsp. semi-sweet mini chocolate chips
1 1/3 cups light vanilla soymilk (like the kind by Silk or 8th Continent)
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. reduced-fat peanut butter
2 1/2 tbsp. brown sugar (lightly packed)
Dash salt
Optional: Cool Whip Free or Fat Free Reddi-wip

Cue the Pulled Pork

TOTAL TIME: 3 - 4 hours or 7 - 8 hours
Prep: 10 min
Cook: 3 - 4 hours or 7 - 8 hours
YIELD: 6 servings
LEVEL: Easy

Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar 2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper

Directions:
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.

Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.

Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time!

Cook's Note: Alternatively, recipe can be baked in a preheated oven, covered, at 325 degrees F for 3 to 4 hours.

PER SERVING (2/3 cup): 220 calories, 6g fat, 637mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein

HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered, at 325 degrees. Yay!



Recipe courtesy of Cooking Channel's Hungry Girl

Re-planting a Tree

Re-planting a Tree

• Move to a bigger pot four times its original pot
• Measure the height of the original pot and then fill the new pot with potting soil (timed fertilizer release) so that the dirt level of the plan equal to the new pot
• Inspect the root system so it will grow
• Plant tree in new pot
• Plant potting soil around it
• Put the new pot on a saucer with wheels for easy transportation

---

Cages are best for tomato plants
Stagger the maturity of tomato purchases (40 days, 60, 80 = tomatoes all summer long)

Dr. Oz tips

Cancer Fighter: Aloe
$15 per plant – Nurseries

Cancer Fighter: Bottarga
$30 – Italian Markets
from Sardinia, Sicily, Monoco
Add to pasta instead of graded cheese

Cancer Fighter: Cactus Pear
Fruit is very sweet. Can put it in salads, in a jam, or in a smoothie
$7 - online

Cancer Fighter: Walnuts