Ingredients:
4 thin slices pancetta
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired
Directions:
1. Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through until crisp. Cook about 15 minutes. Drain on paper towels.
2. Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).
3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.
Martha Stewart Living, June 2007

Ingredients:

1/4 cup (2 ounces) goat cheese

1/2 teaspoon chopped fresh rosemary

2 ounces Canadian bacon, finely chopped

4 (6-ounce) skinless, boneless chicken breasts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Directions:

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a small bowl.

3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven.

5. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.

Cooking Light APRIL 2009

Ingredients:

• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground fennel
• Cooking spray
• 1/4 cup chopped pitted kalamata olives
• 1/4 cup chopped pitted green olives or onion-stuffed green olives
• 1 tablespoon fresh chopped parsley
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon bottled minced garlic

Directions:

1. Heat a large nonstick skillet over medium-high heat.
2. Press pork pieces into 1/2-inch-thick medallions. Combine salt, pepper, and fennel; rub evenly over pork. Lightly coat pork with cooking spray.
3. Add pork to pan; cook 4 minutes on each side or until done.
4. While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.

Recipe courtesy of Cooking Light JUNE 2004

Ingredients:

2 medium leeks, white and light green parts

1 1/2 teaspoons kosher salt

6 ounces thinly sliced bacon, 6 to 8 slices

4 tablespoons unsalted butter, softened

2 tablespoons freshly grated Parmesan cheese

2 cups half-and-half

2 large eggs

2 large egg yolks

Freshly ground black pepper

Pinch freshly grated nutmeg

4 ounces grated Gruyere or Swiss cheese, about 1 cup

Directions:

1. Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
2. Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain.
3. Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet.
4. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
5. Bake until the quiche is just set in the center, about 40 to50 minutes. Cool completely on a rack before serving.

Courtesy Food Network Kitchens 2009

Never cooked with leaks? Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  There are different ways of preparing the vegetable including:

• Boiled, which turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers which run the length of the vegetable will tangle into a ball while chewing.)
• Fried, which leaves it crunchier and preserves the taste.  Just make sure the leeks aren’t wet and you do it really hot, and in small batches!

Ingredients:

• Peanut oil (for frying).  Use grapeseed oil as an alternative
• 3 cups matchstick-size strips leeks (white and pale green parts only; from about 5 small leeks)

Instructions:

1. Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F.

2.  Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.

Recipe courtesy of Bon Appétit   July 2000

Tip:  The asparagus and vinaigrette can be prepared up to 1 day in advance; refrigerate separately. Bring to room temperature before serving

Ingredients:

2 pounds asparagus (about 2 bunches), trimmed

3 tablespoons olive oil

kosher salt and black pepper

1/2 cup chopped pitted kalamata olives

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon sherry vinegar or red wine vinegar

Directions:

1. Heat oven to 450° F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.  Roast, tossing once, until tender, 8 to 12 minutes.

2. Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.  Spoon over the asparagus.

By Dawn Perry,  Real Simple Magazine  April 2011

Ingredients:
• 12 pieces Bacon
• 8 Spring Onions
• 1 tablespoon Extra Virgin Olive Oil
• Salt and Pepper
• 12 Leaves Fresh Basil
• 4 Eggs
• Mayonnaise to taste
• Mustard to taste
• 8 Slices Sourdough Bread
• 2 tablespoon Butter

12 pieces Bacon
• Heat a grill pan to medium-high heat. Grill the bacon until crisp and the bread until golden and toasted.
8 Spring Onions
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper
• Toss the onions in the olive oil and season with salt and pepper and grill until bright and charred in spots.
2 tablespoon Butter
4 Eggs
• In a non-stick pan, add butter and once melted fry each of the eggs. Baste egg with butter while cooking.
12 Leaves Fresh Basil
Mayonnaise to taste
Mustard to taste
8 Slices Sourdough Bread
• Assemble each of the sandwiches with 3 slices of bacon, two of the onions, a fried egg and 3 leaves of basil. Spread desired amount of mayonnaise and mustard on each.

Courtesy of ABC Television / the chew

Instructions:

Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.  Check out Wild Flour

Step 2: Brush each slice with olive oil, grape seed oil or melted butter.

Step 3: Place the rounds on baking sheets and bake at 350 degrees until crisp throughout and lightly golden around the edges, about 15 minutes.

Top This…

1. Spread with fig jam; top with gorgonzola cheese and prosciutto.
2. Spread with fig jam; top with goat cheese and chopped walnuts.
3. Spread with hummus; top with olive tapenade.
4. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
5. Spread with gorgonzola cheese; top with sliced pears.
6. Top with pesto and shaved parmesan cheese.
7. Top with pesto, crumbled bacon and chopped tomatoes.
8. Sauté finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
9. Sauté thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.

10. Top with thinly sliced apples and grated cheddar cheese; broil until melted.

Ingredients:

1 pound mixed ground beef and sausage, browned and drained

1 medium onion, diced

1 green bell pepper diced

2 cups chopped celery

2 (28-ounce) cans diced tomatoes

1 (28-ounce) can whole, peeled tomatoes

Ground cumin

Chili powder

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

1 package chili seasoning mix

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions

In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Recipe courtesy Jamie Deen Food Network

Ingredients:

2 tablespoons unsalted butter

1 pound mushrooms (such as button), thinly sliced (Ask River Valley Ranch for their suggestion)

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup red wine

1 tablespoon chopped fresh rosemary

Directions:

Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.

By Sara Quessenberry,  Real Simple October 2006