Directions

1. Cook spaghetti according to package directions in salted boiling water. Drain and return to pot.
2. While spaghetti cooks, toast pine nuts in a small skillet over medium-high heat until fragrant (about 1 minute).
3. Toss hot pasta with tapenade, spinach, goat cheese, pine nuts, red pepper flakes and salt and pepper to taste.
4. Serve hot.

Directions

1. Whisk together the balsamic vinegar, brown sugar, soy sauce, salt and pepper to taste. Pour into an airtight container or zip plastic bag. Place steak in container or bag, making sure it is completely immersed in liquid. Seal/cover and marinate in refrigerator for at least 30 minutes or as long as overnight.
2. Heat a grill or grill pan over high heat and brush with olive oil (if using an indoor grill or grill pan). Cook steak to desired done-ness on both sides.
3. While steak cooks, sear tomatoes for 1 minute on each side. This can be done in the same grill pan as you cook the steak, if using. Otherwise, use a small skillet on cook top or outside grill and brush lightly with olive oil. Remove the seared tomatoes from the heat and toss gently with the chopped basil and a little salt and pepper.
4. To serve the steak, slice on the bias and arrange as pictured. Top with tomato mixture.

Directions

1. Heat the olive oil in a soup pot over medium-high heat. Add onion and cook until soft, stirring frequently, about 2 minutes. Add broccoli and potatoes and cook for an additional 2-3 minutes. Add broth and water to cover and cook, with the lid on for 15-20 minutes or until the potatoes are soft enough to cut with a spoon.
2. Add milk and puree using a blender, food processor, or immersion blender. Season with salt and pepper to taste. Gently stir in cheddar cheese until melted and fully distributed. Ladle into bowls and garnish with a sprinkle of cheddar cheese.

Directions

1. Preheat oven to 375 degrees F. Lightly butter a large rectangular casserole pan or 4-6 individual oven-proof dishes (such as small souffle dishes).
2. Cook pasta in salted boiling water according to directions. Drain, return to pot and set aside.
3. In a medium pot, melt butter over medium-high heat. Sprinkle in flour until a sticky dough forms. Cook dough, whisking constantly, for 1-2 minutes.
4. Slowly pour in milk until a thick white sauce forms, continuing to whisk. Whisk in nutmeg and mustard powder. Gradually add cheese, and whisk until smooth. Add salt and pepper to taste and cook for an additional 1-2 minutes, continuing to whisk.
5. Use a spatula to scrape all of the sauce into the cooked pasta and stir gently until all pasta is coated. Transfer pasta-cheese mixture into the prepared pan(s) and top with shredded Parmesan.
6. Bake for 20-25 minutes or until cheese on top bubbles and is lightly-browned in spots. Serve hot.

Directions

1. Puree or mash chickpeas with a fork until they are very smooth. Set aside.
2. In a mixing bowl, stand-up mixer or food processor, combine flour and 1 tsp salt.
3. In a small bowl, dissolve yeast in 1/2 cup warm water. Add sugar and stir gently. Add to mixture flour-salt mixture and combine. Stir in chickpeas and 2 tbsp garlic to form a soft dough. It may be necessary to add more flour at this point to achieve a dough that can be handled.
4. Knead by hand on a floured surface or in mixer/processor until dough is smooth and elastic but still soft--about 2 minutes.
5. Transfer to a lightly-oiled bowl and allow to rise in a warm place for 30 minutes.
6. While dough rises, heat about 3 tbsp olive oil in a small frying pan over medium-high heat. Add remaining garlic, chili flakes, sesame seeds and cilantro and cook for 2-3 minutes, being careful not to burn garlic. Salt lightly.
7. When dough has risen, do not punch down as with traditional bread dough. Instead, transfer to a lightly-floured surface and use a rolling pin to roll out oval-shaped pieces that are about 6" long and 4" wide.
8. Oil a large frying pan or griddle with about 1 tbsp olive oil. Turn heat up to high. Cook dough pieces until they become golden brown in spots on the bottom and the tops bubble. Flip and cook on other side. Drain on paper towels.
9. Just before serving, brush the tops of the naan with the garlic-olive oil mixture.
10. Serve warm.

Makes 6-8 naan pieces.