Potato-Turnip Gratin

Makes 12 servings

4 cups heavy whipping cream
2 cups low-salt chicken broth
6 large fresh thyme sprigs
4 large fresh sage sprigs
2 large fresh rosemary sprigs
2 large garlic cloves, pressed
1 Turkish bay leaf
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese


Position rack in top third of oven and preheat to 350°F.

Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.

Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.  Serve and Enjoy!

Weekly Menu Feb. 15th - Feb. 21st

Saturday-
Seared Salmon with Citrus Butter
Roasted Fennel, Shallots, and Carrots
Quinoa with English Peas

Sunday-
Oven Roasted Chicken with a Honey Mustard Glaze
Potato-Turnip Gratin
Green Beans with Red Onions

Monday-
Shredded Chicken Tacos
Smashed Avocados
Spicy Black Beans

Tuesday-
Pork Chops with Hoisin Glaze
Asian Slaw

Wednesday-
Turkey Burgers with Smoked Bacon, Caramelized Onions, and Avocado
Garden Salad with a Lime and sweet onion Vinaigrette

Thursday-
Spanish Omelette
Sliced Plum Tomatoes with Olive Oil and Manchego

Friday-
Grilled Skirt Steak with Chimichurri
Baked Potaoes
Oven Roasted Asperagus

Weekly menu Feb. 8th - Feb. 14th

Saturday-
Cauliflower Crust Pizza
Chopped Salad with Thousand Island Dressing

Sunday-
Spaghetti Squash with Marinara and Meatballs
Garden Salad with Balsamic Vinaigrette

Monday-
Spiced Red Lentil and Vegetable Stew
Roasted Cauliflower with Kalamata Olives

Tuesday-
Chicken and Roasted Red Pepper Hash
Green Beens with Prosciutto and Crispy Shallots

Wednesday-
Pork and White Bean Cassoulet
Broccoli with Garlic and Red Onion

Thursday-
Indian Spiced Chicken
Chopped Romaine Salad with an Orange-Ginger Vinaigrette

Friday-
"Valentine's Day"
Pot Roast with Mushroom Gravy
Sautéed Spinach with Pine Nuts
Individual Flour-less Cake with Caramel Sauce

Weekly Menu Feb. 1st - Feb. 7th

Saturday-
Indian Spiced Chicken with a Creamy Tomato Broth

Sunday- "Super Bowl Party at Don's"
Crab Stuffed Deviled Eggs
Spicy Buffalo Wings
Pan Bagnat
Fresh Guacamole with Tortillas
Fresh Humus with Pita and Veggies

Monday-
Pan Seared Salmon with Warm Rosemary-Olive Vinaigrette
Creamy Polenta

Tuesday-
Fennel-Crusted Pork Chops with Potatoes and Shallots

Wednesday-
Spicy White Beans and Wilted Greens
Warm Baguette

Thursday-
Italian Meatballs, Marinara and Spaghetti Squash
Chopped Salad, Parmesan Vinaigrette

Friday-
Cauliflower Crust Pizza with Veggies
Greek Salad

Spicy White Beans and Wilted Greens

Wow, this stew is made up of such simple ingredients that come together like a beautiful symphony.  The creaminess of the beans work so well with the earthiness of the greens; the buttery nuttiness of the cheese in the background just lets everything come together.

This serves 6

1/4 cup plus 1 tablespoon olive oil, plus more for drizzling
4 anchovy fillets packed in oil, drained (optional)
4 chiles de árbol or 1 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
1 large onion, thinly sliced
4 celery stalks, finely chopped
1 sprig rosemary
Kosher salt, freshly ground pepper
1 Parmesan rind (optional), plus shaved Parmesan for serving
1 pound dried white beans or chickpeas, soaked overnight, drained
1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
1 large bunch flat-leaf spinach, trimmed, coarsely chopped
4 cups trimmed arugula or watercress, divided
2 teaspoons fresh lemon juice

Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.
Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.
Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper.

Divide stew among warm bowls; top with arugula, shaved Parmesan, and a drizzle of oil.  Enjoy!

This stew can be made 3 days ahead. Let cool; cover and chill.

Fennel Crusted Pork Chops with Potatoes and Shallots

I absolutely love the way fennel and pork work together.  Marinating the chops overnight in this recipe insure terrific flavor and a very tender and moist result.


This serves 4

1 1/2 tablespoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon hot smoked Spanish paprika
3 tablespoons vegetable oil, divided
2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound small Yukon Gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
1/2 cup fresh flat-leaf parsley leaves
2 teaspoons red wine vinegar

Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10–15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve on warm plates with potatoes, shallots, and any pan juices. Enjoy!

Note- Pork chops can be marinated 1 day ahead. Keep chilled.

Indian Spiced Chicken with Creamy Tomato Broth

This dish is so easy to put together and will whisk you away to exotic places.  It's worth getting the naan to serve with this as you will want to mop up every last drop of the luxurious sauce.

Serves 6

3 tablespoons vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt, freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick

Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Heat oil in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.  Serve and Enjoy!

This stew can be made 3 days ahead. Let cool; cover and chill.