INGREDIENTS: Serves 4

• 2 Tbsp. butter
• 1 large onion, halved and thinly sliced
• 1-1/2 cups plus 1 Tbsp. flour
• 2 cups half-and-half
• 1/2 tsp. ground nutmeg
• salt and pepper
• 5 oz. baby spinach, rinsed and drained
• 1 15-oz. container ricotta cheese
• 3 large eggs
• 1 cup grated parmesan cheese

INSTRUCTIONS:

Bring a large Dutch oven of salted water to a boil. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat. Add the onion and cook; stirring occasionally, until softened and golden, 10-12 minutes. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes. Add the nutmeg. Season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Cover and set aside.

Preheat the broiler. In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1-1/2 cups flour, 1 tsp. salt and 1/2 tsp. pepper until well combined. Using a soupspoon, drop 10-12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi. When the gnocchi rise to the surface, cook for about 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Repeat with the remaining batter.

Add the gnocchi to the spinach sauce and stir gently to coat. Sprinkle with the remaining 1/2 cup parmesan and broil until golden, until 3 minutes.

INGREDIENTS:

• All purpose flour for work surface
• 1/2 standard package of frozen puff pastry (1 sheet or 8-1/2 oz.), thawed
• 1 large egg yolk
• 1 Tbsp. heavy cream
• 2 cups red and green seedless grapes (about 3/4 lb.)
• 2 Tbsp. granulated sugar
• pinch of salt
• sanding sugar, for sprinkling

INSTRUCTIONS:

1. Preheat oven to 400º. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4-3/4" ea). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2" border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
2. Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23-27 minutes. Let cool on sheet on a wire rack.

INGREDIENTS:

• 1/4 cup olive oil
• 4 Tbsp. unsalted butter
• 4 large leeks, white an dlight-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
• 4 shallots, thinly sliced into rings (1 cup)
• 8 medium garlic cloves, thinly sliced
• coarse salt and freshly ground pepper
• 10 halibut fillets (6oz., 1" thick, preferably square cuts), skinned
• 2 pounds oyster mushrooms, halved if large

CHIVE OIL INGREDIENTS:

• 2 large bunches chives (about 2.5 oz.), cut into 1" lengths
• 1 up extra-virgin olive oil

CHIVE OIL INSTRUCTIONS: (prepare at least 1 hour ahead)

1. Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain. Run under cold water and pat dry.
2. Put chives in a blender. With machine running, add oil in a slow stream and purée. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve and discard solids.

INSTRUCTIONS:

1. Preheat oven to 400º. Heat 2 Tbsp. oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 tsp. each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9x13" baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
2. Heat 1 Tbsp. oil in same skillet over medium heat. Add half of the mushrooms and 1/2 tsp. salt. Raise heat to medium-high; cook, stirring, until tender, 3-5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 tssp. salt.
3. Bake until fish is cooked through, 18-20 minutes. Transfer to plates. Drizzle with chive oil. Yield: 10 servings.

INGREDIENTS:

• Cooking spray
• 2 Tbsp. instant coffee granules
• 1/4 cup hot water
• 1/4 cup butter
• 1/4 cup semisweet chocolate chips
• 1-1/2 cups all-purpose flour
• 1-1/3 cups sugar
• 1/2 cup unsweetened cocoa
• 1 tsp. baking powder
• 11/2 tsp. salt
• 1 tsp. vanilla extract
• 2 large eggs
• 1/4 cup toffee chips

INSTRUCTIONS:

1. Preheat oven to 350º.
2. Coat bottom of a 9" square baking pan with cooking spray.
3. Combine coffee and hot water, stirring until coffee dissolves.
4. Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts, stir until chocolate is smooth.
5. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack. Yield: 20 servings

CALORIES: 145  FAT: 4.8g  PROTEIN: 2.2g  CARB: 24.9g  FIBER: 1.1g  SODIUM: 121mg

INGREDIENTS:

• 2 tsp. olive oil
• 4 cups thinly verically sliced Walla Walla or othersweet onion
• 4 cups thinly vertically sliced red onion
• 1/2 tsp. sugar
• 1/2 tsp. freshly ground black pepper
• 14 tsp. salt
• 1/4 cup dry white wine
• 8 cups less-sodium beef broth
• 1/4 tsp. chopped fresh thyme
• 8 1-oz. slices French bread, cut into 1" cubes
• 8 1-oz. sliced reduced-fat, reduced sodium Swiss cheese

INSTRUCTIONS:

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 tp salt. Reduce heat to medium, cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
2. Preheat broiler.
3. Place bread in a single layer on a baking sheet, broil 2 minutes or until toasted, turning after 1 minute.
4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls. T op each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown. Yield: 8 servings.

CALORIES: 290  FAT: 9.6g  PROTEIN: 16.8g  CARB: 33.4g  FIBER: 31g  CHOL: 20mg  SODIUM: 359mg

INGREDIENTS:

• 4 6-oz. skinless, boneless chicken breast halves
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 bacon slices, chopped
• 1/4 cup minced fresh onion
• 3/4 cup unsweetened apple cider
• 1/2 cup fat-free, less-sodium chicken broth

INSTRUCTIONS:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2" thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacom from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add icder and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken. Yield: 4 servings

CALORIES: 269  FAT: 7.2g  PROTEIN: 41.1g  CARB: 6.9g  FIBER: 0.2g  CHOL: 106mg  SODIUM: 412mg

INGREDIENTS:

• 2 medium baking potatoes (abou 1-1/2 pounds)
• 1/2 cup (2 oz.) shredded Gruyere cheese, divided
• 2 Tbsp. reduced fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 tsp. butter
• 2 cups vertically sliced red onion
• 2 tsp. sugar
• 2 Tbsp. dry sherry
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1 garlic clove, minced

INSTRUCTIONS:

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine pulp pulp, 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium non-stick skillet over medium-high heat. Add onion and sugar, sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsps. onion mixture and 1 Tbsp. of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 1 minute or until thoroughly heated. Yield: 4 servings.

CALORIES: 238  FAT: 6.4g  PROTEIN: 9.9g  CARB: 40.7g  FIBER: 5g  CHOL: 21mg;  SODIUM: 375mg

INGREDIENTS:

• 1 (3-1/2/ oz.) bag boil-in-bag long grain rice
• 2 tsp. canola oil
• 1 (14 oz.) package firm reduced-fat tofu, cut into 1" cubes
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup hoisin sauce
• 1 Tbsp. sherry
• 1 tsp. cornstarch
• 2 tsp. low-sodium soy sauce
• 1 tsp. honey
• 1/2 tsp. dark sesame oil
• dash of crushed red pepper
• 2 tsp bottled minced fresh ginger
• 2 tsp. bottled minced garlic
• 1/3 cup thinly sliced green onions

INSTRUCTIONS:

1. Prepare rice according to package directions, omitting salt and fat.
2. Heat canola oil in a large nonstick skillet over medium high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.
3. Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.
4. Add ginger, garlic, and onions to pan, sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture. Yield: 4 servings.

CALORIES: 275  FAT: 7.9g  PROTEIN: 14g  CARB: 36.1g  FIBER: 3.2g  CHOL: 0.5mg  SODIUM: 425mg

INGREDIENTS:

• 2 ounces day-old French bread or other firm white bread, sliced
• 1 garlic clove, peeled and halved
• 1 Tbsp unsalted butter
• 1 Tbsp. white wine vinegar
• 2 tsp. extra virgin olive oil
• 1 tsp. grated lemon rind
• 2 tsp fresh lemon juice
• 1 medium shallot, peeled and minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup water
• 1 1/2 pounds asparagus
• 1 tsp. grated lemon rind (optional)

INSTRUCTIONS:

1. Preheat oven to 375º.
2. Place bread in a single layer on a baking sheet. Bake at 375º for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor, pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet, bake at 375º for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl.
3. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally, remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat.
4. Combine vinegar, oil, 1 tsp. rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.
5. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 tsp. grated lemon rind, if desired. Serve immediately. Yield: 6 servings.

CALORIES: 94  FAT: 3.8g  PROTEIN: 4.1g  CARB: 13.2g  FIBER: 0.4g  CHOL: 5mg  SODIUM: 172mg