Ingredients for 6 servings

½ c. dry red wine
½ c. fresh parsley
1 can diced tomatoes
1 large onion
1 lb. sweet Italian sausage
1 tbsp. oil
1 ½ c. quick-cooking or instant polenta
2 large cloves garlic
2 oz. Asiago cheese
2 red peppers
2 tbsp. tomato paste
4 oz. provolone
kosher salt
pepper

Directions

Heat oven to 400 degrees F. Oil a shallow 2 ½- to 3-quart broiler-proof baking dish.

Heat the oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the red peppers and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the sausage and cook, breaking it up into small pieces with a spoon until no longer pink, about 4 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and the tomatoes and simmer until all of the liquid has nearly evaporated, 10 to 12 minutes. Stir in the parsley, then remove from the heat.

Cook the polenta according to package directions; stir in the Asiago cheese.

Working quickly, dollop spoonfuls of half the polenta (about 3 cups) into the prepared baking dish and spread it evenly over the bottom. Spread the sausage mixture evenly on top. Dollop and spread the remaining polenta over the sauce. Bake until heated through, 10 to 12 minutes.

Heat broiler. Sprinkle the provolone over the top and broil until golden brown, 4 to 5 minutes.

Ingredients for 4 servings

1 onion, peeled and roughly chopped
1tbsp Madras curry paste
1tbsp tomato paste
1tsp red wine vinegar
2 garlic cloves, peeled and crushed
3tbsp vegetable oil
300g vegetables such as red peppers, cauliflower, beans, carrots
400g canned chopped tomatoes
450g cooked chicken, cut into bite sized pieces
ground black peppercorns
sea salt
sprigs of coriander herbs

Directions

Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato purée, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through with no pink showing.

Ingredients for 4 servings

1 x 400g tin cherry tomatoes
1 x 400g (13oz) tin chopped tomatoes
2 cloves garlic, crushed
2 tsp dried oregano
3 chicken breasts, cut into chunks
3 tbsp grated Parmesan cheese
31g (1oz) fresh basil, torn
75g (3oz) light soft cheese
100g (3 ½oz) chorizo, chopped
150g (5oz) mozzarella cheese, finely chopped
300g (10oz) dried rigatoni or penne

Directions

Heat oven to gas 8, 220°C, fan 200°C. Cook the pasta following the packet instructions in plenty of salted boiling water. Drain and set to one side.

Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 minutes, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 minutes, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ of the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.

Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 minutes, until golden brown and bubbling. Serve with the rest of the torn basil on top.

Ingredients for 4 servings

¼ cup Mayonnaise
½ cup masa harina
1 medium sweet onion, chopped
1 Tbsp. Chicken flavor Bouillon
2 cloves garlic, finely chopped
2 Tbsp. chopped fresh cilantro
2 ½ cups water
3 medium green and/or red bell peppers, sliced
3 Tbsp. vegetable oil, divided
8 ounces fresh chorizo sausage, crumbled

Directions

Cook chorizo in 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned, about 4 minutes. Remove from skillet and set aside.

Heat 2 tablespoons oil in same skillet over medium-high heat and cook green peppers and onion, stirring occasionally, until very soft, about 8 minutes. Remove from skillet and keep warm.

Heat remaining 1 tablespoon oil over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in water and Chicken flavor Bouillon. Bring to a boil over high heat. Gradually whisk in masa. Boil until thickened, about 2 minutes. Remove from heat and whisk in Mayonnaise. Stir in cilantro.

Transfer polenta to serving platter, then top with sausage and peppers. Garnish, if desired, with crumbled queso fresco.

Ingredients for 7 servings

¼ teaspoon ground red pepper

½ cup frozen green peas
½ teaspoon black pepper
½ teaspoon salt
¾ cup canned chickpeas, rinsed and drained
1 bay leaf
1 tablespoon fresh lemon juice 
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 ½ cups vertically sliced onion
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 ½ teaspoons minced peeled fresh ginger
1 ½ teaspoons olive oil
2 cups (½-inch) cubed peeled sweet potato
2 garlic cloves, minced
2 teaspoons curry powder

Directions

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Heat oven to 350°F.

In large bowl, combine meatloaf ingredients; mix lightly but thoroughly.

Divide mixture into 6 equal parts.

On rack of broiler pan, shape each into 4 x 2-¾-inch oval loaf.

Press the back of a measuring tablespoon into the top of each loaf to form a pocket. (After baking, pocket will hold the salsa.)

Bake 25 to 28 minutes or until meatloaves are to medium doneness and centers are no longer pink (160°F).

Remove meatloaves from oven.

Drain off any juices.

Form “sails” by carefully inserting pretzel sticks into cheese.

Attach “sails” to meatloaves and fill with salsa.

Sauté the spinach, lemon zest, and garlic until spinach is wilted.

Combine the craisins, nuts, basil, and oregano leaves in a small bowl. Add the wilted spinach mixture to the small bowl and combine.

Cut a pocket horizontally into each salmon fillet. Stuff each pocket with about 2 tablespoons of the combined mixture.

Spread 1 tablespoon of Dijon mustard on the salmon and finish by sprinkling breadcrumbs on top of each fillet.

Place salmon on non-stick baking sheet or backing sheet lined with oven safe paper and bake for 20 minutes at 375°F or until fillets are fully cooked. 

Pour boiling water over ancho chili peppers; let stand covered 10 minutes. Remove peppers from water and discard water.

Process peppers, honey, vinegar and onion in blender or food processor until smooth. Turn into medium bowl.

Stir in mayonnaise.

Reserve 1/3 of the mayonnaise mixture.

Grill or broil salmon, turning once and brushing with remaining mayonnaise mixture, until salmon flakes with a fork, about 15 minutes.

Serve salmon with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.