Courtesy of Cooking Light

Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)

Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Step 1
Preheat oven to 375°F.
Step 2
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Step 3
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Step 4
Preheat broiler to high.
Step 5
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.


From the kitchen of Phoebe Canakis

2 cups crushed vanilla wafers
1 cup confectioners sugar
2 tablespoons cocoa powder
1/4 cup plus 1 tablespoon bourbon
3 tablespoons honey
1/2 cup chopped, toasted pecans
Confectioners sugar/cocoa for dusting or melted chocolate

Preheat 350˚ and bake pecans for 5 minutes, allow to cool and chop. Mix wafer crumbs, sugar and cocoa in medium bowl. Add bourbon and honey, stirring to combine. Mix in pecans. Allow to rest for 15 minutes in fridge. Roll into 1″ balls. Dust or dip in melted chocolate.

16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
1 lime

Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.

Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.

Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.

From the kitchen of Julie Drey

1 lb pasta
24 oz grated extra sharp cheddar
1 tablespoon butter
1 tablespoon flour
~1 cup milk

Boil water and cook pasta. Drain, melt butter in pot low heat. Add flour to form roux. Add milk, stirring continuously add cheese. Turn off heat, add pasta.

With meat
1 ring turkey sausage
6 slices bacon
olive oil

Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.

From the kitchen of Julie Drey

1 large onion, diced
2 stalks celery, diced
4 garlic cloves, diced
1 1/2 lbs ground meat (beef, turkey)
olive oil
3 tablespoons Italian seasoning
1 can stewed tomatoes
1 can tomato paste
1 lb cheese tortellini
32oz spaghetti sauce

Boil water for pasta and cook. Heat separate skillet with olive oil, add vegetables, and simmer. Add meat and brown on high heat, stirring constantly. Add seasoning. Drain oil, add paste and stewed tomatoes.

In pasta pot, heat spaghetti sauce. Add meat mixture and pasta, stir to blend.

1 lb lean ground turkey
2 tablespoons dijon mustard, divided
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon parmesan cheese
2 teaspoons vegetable oil, divided
1 medium onion, thinly sliced
1 teaspoon honey

Combine turkey, 1 tablespoon mustard, garlic, salt, parmesan, thyme and pepper, mix thoroughly. Form 4 patties, 1/2 thick.

In skillet heat oil over medium heat, cook onion 6-8 minutes. Place in bowl toss with honey and 1 tablespoon mustard.

In same skillet, heat 1 teaspoon oil and cook patties 8-10 minutes, flipping once. Top with onions and desired condiments on roll.

From the kitchen of Julie Drey

1 lb pasta
1 3/4 cups mayonnaise
2 tablespoons mustard
5 stalks celery, chopped
1/2 yellow onion, chopped
2 large carrots, chopped
4 hard boiled eggs, sliced

Cook pasta to desired tenderness. Drain and cool immediately. Combine all ingredients, mix well in large container.