In the bowl of a food processor fitted with blade attachment, add walnuts, oil, paprika, ancho chile powder, garlic, roasted bell pepper, lemon, salt, and pepper and pulse until coarsely ground. Transfer to a small serving bowl and set aside about 20 minutes before serving.
In a heatproof bowl, cover chiles with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop.
In the bowl of a food processor fitted with blade attachment, add chiles and garlic and pulse until finely chopped. Add pumpkin seeds, almond butter, vinegar, and 1/2 cup of warm water and pulse until a coarse paste forms. With machine on, add oil in a steady stream. Season with salt and pepper. Transfer to a bowl and set aside about 20 minutes before serving.
Grate cucumber into a lint-free clean kitchen towel and squeeze juice out. In a small bowl, mix all together and let sit for about 1/2 hour before using.
In a medium saucepan over medium heat, add oil. When oil shimmers, add onion and cook until translucent, 5-8 minutes. Add garlic and crushed pepper flakes and cook for additional 30 seconds.
Add cranberries, cinnamon, salt, and pepper and cook until cranberries are almost tender, about 5 minutes. Add apple, apple juice, lime zest, lime juice, brown sugar, and dry mustard. Simmer until mixture is thick and saucy and cranberries have burst, about 10 additional minutes.
Taste and adjust seasoning. Pour mixture into a bowl and place plastic wrap directly on surface of sauce. Let cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Serve with Herbed Pork Tenderloin.
In a small bowl, add garlic, thyme, 1 tablespoon oil, 2 teaspoons salt, and paprika and stir to form a thick paste. In a medium saucepan over medium-low heat, add garlic-thyme mixture, and cook until fragrant, about 30 seconds. Add mushrooms, shallots, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.
Strain mushroom mixture through a fine-mesh sieve into a large bowl and wipe out pot. Cook flour and remaining 2 tablespoons oil in saucepan over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes. Add wine, bring to a simmer, stirring constantly, and cook 3 minutes.
Add mushroom broth, parsley, pepper, and remaining 1/4 teaspoon salt, and return to a simmer until thickened. Season with salt and pepper.
In a frying pan over medium-high heat, add oil. Season steaks with salt and pepper, and add to pan. Cook, turning once, until browned on both sides and cooked to desired doneness, about 4-5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return pan over high heat, and add broth. Cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside.
Return pan to heat, add butter, shallots, and garlic, and cook until translucent, about 2 minutes. Add mushrooms and cook until browned, about 3 minutes. Add cognac, and light with a match to flambée. Cook until flame dies down. Stir in reserved ½ cup broth, cream, Dijon, and Worcestershire. Return steaks to pan and cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates, pour sauce over steaks, and garnish with chives.
In a microwave, steam butternut squash according to package directions. In a blender or food processor, add squash, salt, and cumin and blend until smooth.
In a medium cast-iron skillet over medium heat, add oil. When oil shimmers, add onion and cook until softened, about 5 minutes. Add corn starch and cook, stirring constantly, for 2 minutes. Add broth, squash puree, chipotle, and adobo sauce and bring to a boil. Reduce heat to medium-low, add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese and cook, stirring until cheese melts and is smooth.
Preheat oven broiler. Sprinkle remaining 1 ounce of each cheese over top. Broil until cheese is bubbly and lightly browned, about 2 minutes. Top with radishes, cilantro, green onion, and jalapeno. Serve with chips and celery sticks.
Nutrition per serving (about ¼ cup fundido): 70 calories; 3.5g total fat (2g saturated); 200mg sodium; 6g carbohydrates; 1g dietary fiber; 1g sugar (0g added sugar); 4g protein
To make the marinade, in a small bowl, combine all ingredients. Add pork to a sealable bag and pour in marinade. Seal bag and toss to coat pork evenly with marinade. Open bag and reseal, removing as much air as possible. Place pork in refrigerator for at least 2 hours or up to overnight.
To make the tzatziki sauce, grate cucumber and drain through a fine-mesh sieve set over a bowl for 2 hours to up to overnight in refrigerator.
In a large bowl, combine yogurt, garlic, oil, vinegar, mint, and salt. Cover and refrigerate.
When ready to serve sauce, add cucumber to yogurt mixture and stir to combine. Garnish with more mint.
To cook pork, preheat a grill over indirect heat.
Meanwhile, thread pork onto soaked skewers. Grill pork until browned on all sides and cooked through, 8-12 minutes.
Remove skewers to a plate and allow to rest for 5 minutes. Serve with rice pilaf and tzatziki.
Let as much liquid as possible drain from tomatoes by cutting out cores and allowing juices and seeds inside to escape, and then squeezing them gently with your hands. If tomatoes are too wet, the crust won’t cook properly.
Pass tomatoes through a food mill fitted with coarse disc into a mixing bowl or use quick bursts in food processor. Add olive oil, salt, oregano and crushed red pepper.
Lidia Bastianich
Learn to make Grilled Pizza.
In a saucepan over medium-low heat, melt butter, sugar, milk, and salt. Stirring constantly. Let simmer for 1 minute. Reduce heat to low and add chocolate, whisking until smooth. Remove from stove and add vanilla.
Add to favorite ice cream dessert or serve with Brownies to make a hot fudge sundae. Cool to store remaining sauce in fridge.
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