Autumn Lentil Kale Salad with Parmesan

golden raisins

red wine vinegar

Tuscan kale*

lemon juice

olive oil

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

A cheesy, nutty filling bakes in juicy portobello mushrooms until golden brown.

Walnut-Stuffed Portobello Mushrooms Are the Definition of a Plant-Based Indulgence

(5-inch) large or 6 (4-inch) medium portobello mushrooms

olive oil, divided

kosher salt, divided

black pepper

garlic

raw California walnuts

low-moisture mozzarella cheese, shredded (about 1 cup)

Parmesan cheese (3 tablespoons freshly grated or 2 tablespoons store-bought grated)

chives

panko breadcrumbs

red pepper flakes (optional)

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Creative Studio

Step 1

Arrange a rack in the top third of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.

Step 2

Remove the stems from 4 large or 6 medium portobello mushrooms. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing. Brush the mushrooms all over with 2 tablespoons of the olive oil, then season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 3

Place the mushrooms on the baking sheet stem side down. Roast for 10 minutes for medium mushrooms, 12 minutes for large. Meanwhile, make the filling.

Step 4

Place 1 large egg in a medium bowl and beat lightly with a fork. Coarsely chop 2 garlic cloves and place in a regular or mini food processor fitted with the blade attachment. Add 1 cup raw California walnuts and pulse until chopped into pieces no larger than a peppercorn, 15 to 25 (1-second) pulses. (Alternatively, finely chop both by hand.) Add to the bowl with the egg.

Step 5

Prepare the following, adding each ingredient to the bowl as you complete it: Grate 4 ounces mozzarella cheese on the large holes of a box grater (about 1 cup). Grate 1/2 ounce Parmesan cheese on the smaller holes of a box grater (about 3 tablespoons), or use 2 tablespoons store-bought grated. Finely chop 1 small bunch fresh chives until you have 1/4 cup; reserve 1 tablespoon for garnish and add the remaining to the bowl.

Step 6

Add the remaining 1 tablespoon olive oil, remaining 1/4 teaspoon kosher salt, 1/2 cup panko breadcrumbs, and 1/4 teaspoon red pepper flakes. Stir until evenly combined and moistened.

Step 7

When the mushrooms are ready, remove the baking sheet from the oven. Flip the mushrooms and use paper towels to blot up the excess moisture from the mushrooms and baking sheet. Stuff the mushrooms with the filling.

Step 8

Return the baking sheet to the oven and roast until the mushrooms are tender and the filling is browned in spots, 10 to 15 minutes. Garnish with the reserved chives.

Tri-tip roasts originated in Santa Maria, California, and this beefy cut is topped with California Avocado, tomato, and cucumber relish.

Roasted Tri-Tip Steak with California Avocado Relish Is Deliciously, Distinctly West Coast

garlic powder garlic

salt

(about 2 1/2-pound) beef tri-tip roast

vegetable or canola oil

Flaky salt, for sprinkling (optional)

English cucumber (4 to 5 ounces)

tomato

parsley

lemon

kosher salt,

Step 1: Make the tri-tip:

Stir 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons coarsely ground black pepper together in a small bowl. Pat 1 (about 2 1/2-pound) beef tri-tip roast dry with paper towels. If there is any silver skin on the surface, trim it off (here’s how). Rub all over with the garlic mixture. The tri-tip can be cooked immediately or transferred to a plate and refrigerated uncovered for up to 8 hours.

Step 2: Make the tri-tip:

Arrange a rack in the middle of the oven and heat the oven to 400ºF. If the tri-tip has been refrigerated, let it sit out at room temperature while the oven heats.

Step 3: Make the tri-tip:

Heat 2 tablespoons vegetable oil in a large oven-safe or cast iron frying pan (at least 12 inches wide) over medium-high heat until shimmering. Add the tri-tip smoother-side down and press down on it briefly so it has good contact with the pan. Cook undisturbed until well-browned on the bottom, about 3 minutes. Flip the tri-tip.

Step 4: Make the tri-tip:

Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the tri-tip registers about 125ºF for medium, 20 to 30 minutes. Meanwhile, start the relish.

Step 1: Make the relish:

Prepare the following ingredients, adding each to the same medium bowl as you complete it: Dice 1/3 medium English cucumber (about 1 cup). Core and dice 1 plum tomato (generous 1/2 cup). Mince 1 garlic clove. Pick and finely chop the leaves from 6 fresh parsley sprigs until you have 2 tablespoons. Squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons).

Step 2: Make the relish:

Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt, and toss to combine.

Step 3: Make the relish:

When the tri-tip is ready, transfer to a clean cutting board and let rest 10 minutes (tent loosely with aluminum foil if the kitchen is cold). Meanwhile, halve, pit, peel, and dice 1 ripe but firm large California Avocado (about 1 cup). Add to the relish and gently fold to combine. Taste and season with more kosher salt as needed.

Step 4: Make the relish:

Cut the roast in half crosswise at the center point. Cut each half across the grain into slices about 1/2-inch thick. Sprinkle the slices with flaky salt if desired and serve topped with the California Avocado relish.

Fry up shrimp patties studded with buttery cubes of California Avocado for a West Coast twist on a burger.

Shrimp and California Avocado Burgers Marry the Best Ingredients of the West Coast

lime

raw shrimp

scallions

garlic powder or garlic granules

mayonnaise

Dijon mustard

beefsteak tomato

brioche

butter lettuce leaves

Finely grate the zest of 1 medium lime (about 2 teaspoons). Juice the lime. Transfer half the zest and 2 tablespoons of the juice to a food processor fitted with the blade attachment. Transfer the remaining zest and 1/2 teaspoon of the juice to a small bowl.

Cut 1 pound raw peeled and cleaned shrimp into 1-inch pieces. Trim and cut 2 medium scallions into 1-inch pieces. Transfer both to the food processor. Sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon garlic powder. Pulse until coarsely chopped, about 8 (1-second) pulses, scraping down the sides of the bowl halfway through. 

Transfer to a large bowl. Add 1 large egg and sprinkle with 1/2 cup panko breadcrumbs. Stir and smash against the side of the bowl with a flexible spatula until combined. Halve, pit, and peel 1 ripe but firm medium California Avocado. Cut into small dice (about 1/4-inch), add to the bowl, and gently fold until just combined.

Line a baking sheet with parchment paper or a silicone baking mat. Divide the mixture into 4 portions (about 6 ounces each). Gently shape each portion into a 3 1/2-inch wide patty about 3/4-inch thick and place in a single layer on the baking sheet. If any pieces of California Avocado fall out, just push them back in. Refrigerate while you prepare the toppings and buns, at least 15 minutes.

Add 1/4 cup mayonnaise and 1 teaspoon Dijon mustard to the reserved bowl of lime zest and juice and stir to combine. Refrigerate until ready to use. Cut 1 medium beefsteak tomato crosswise into 4 rounds about 1/2-inch thick.

Split 4 brioche or potato buns. Heat 1 teaspoon of the vegetable or olive oil in a large nonstick frying pan (at least 12 inches wide) over medium heat until shimmering. Tilt the pan to coat the bottom with oil. Place 4 bun halves cut-side down in the pan. Cook, moving the buns around occasionally so they cook evenly, until toasted and light golden brown, 2 to 3 minutes. Transfer to a plate. Repeat toasting the remaining bun halves in another 1 teaspoon oil. Transfer to the plate.

Heat the remaining 2 tablespoons vegetable or olive oil in the same pan over medium heat until shimmering. Using a flat spatula, transfer the shrimp patties into the pan and cook until golden brown, cooked through, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes per side. Spread the lime mayonnaise on the cut-sides of all the buns while the second side is cooking.

Assemble the burgers: Place a shrimp patty on each bottom bun. Top each with a slice of tomato and 1 large butter lettuce leaf, and close with the top bun. 

M&#038;M&#8217;S® Peanut Butter Brownies Recipe &#038; More Desserts for the Big Game

chocolate

non-hydrogenated shortening

sugar

vanilla

eggs

all-purpose flour

baking powder

M&M'S Peanut Butter Candies

This Garlicky Beef “Put on Everything” Sauce Is a Weeknight Secret Weapon

onion

thyme leaves

beef

Campbell’s® Cream of Mushroom Soup

Pacific Foods® Organic Free-Range Chicken Broth

Serve with: Cooked pasta, polenta, mashed potatoes, or biscuits

Chop 1 yellow onion (about 1 cup). Finely chop 6 garlic cloves and 1 tablespoon fresh thyme leaves. 

Heat 1 tablespoon vegetable or canola oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook 1 minute more. 

Add 1 pound lean ground beef to the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon or spatula, until browned, beginning to crisp, and cooked through, 5 to 7 minutes. 

Whisk in 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup, 1 cup Pacific Foods® Organic Free-Range Chicken Broth, and the thyme. Simmer until hot and creamy, 3 to 5 minutes. Serve over cooked pasta, polenta, mashed potatoes, or biscuits.

Recipe: Holiday Pistachio Brittle

corn syrup

water

unsalted butter

cinnamon

baking soda

vanilla extract

Flaky sea salt,

Line a baking sheet with a silicone mat or greased piece of parchment paper; set aside. Make sure all of the ingredients are measured and ready to go.

Place the sugar, corn syrup, and water in a medium saucepan over medium-low heat. Stir with a heatproof spatula until the sugar melts.

Once the sugar melts, stop stirring and turn the heat up to high. Bring to a boil and continue to cook until the sugar mixture registers 265°F on a candy thermometer.

At 265°F, quickly but carefully stir in half the pistachios, followed by the butter, cinnamon, baking soda, and salt. The mixture may bubble up a bit, so be careful.

Stirring occasionally to keep the nuts from burning at the bottom, continue to cook until the mixture registers 305°F on the candy thermometer. Remove from the heat and stir in the vanilla.

Immediately pour the mixture onto the prepared baking sheet and spread out with the spatula into an even layer. Sprinkle with the remaining pistachios and flaky salt. Let cool completely. Break into pieces and store in an airtight container. Place a piece of parchment paper between layers of brittle to keep from sticking together.

Buttery, cinnamon-scented cookies with a meltaway powdered sugar coating.

Snickerdoodle Meltaway Cookies

(8 ounces) Challenge Unsalted Butter

sugar, divided

cinnamon, divided

Make ahead: The dough balls can be frozen until solid, then stored in a zip top bag in the freezer for up to 2 months. Bake from frozen for the same amount of time. You can also freeze the fully baked cookies without powdered sugar; thaw completely before coating in powdered sugar.Storage: Store in an airtight container at room temperature for up to 5 days.

Christine Gallary

Place 2 sticks Challenge Unsalted Butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Meanwhile, line 2 baking sheets with parchment paper or silicone baking mats. Place 1 cup of the powdered sugar and 2 teaspoons of the ground cinnamon in a small bowl and stir to combine.

Beat the butter with the paddle attachment on low speed until creamy, 1 to 2 minutes. Add the remaining 1/4 cup powdered sugar, remaining 1 teaspoon ground cinnamon, 1/2 cup granulated sugar, and 1 teaspoon kosher salt. Beat on low speed until just combined, about 1 minute. Stop and scrape down the attachment and sides of the bowl with a flexible spatula.

Add 1 large egg yolk and 2 teaspoons vanilla extract, and beat on low speed for 1 minute. Add 2 cups all-purpose flour and beat on the lowest speed just until combined and a soft dough forms, about 1 minute.

Scoop the dough out in level 1-tablespoon portions and roll each portion into a ball. Place on the baking sheets, spacing them at least 1 1/2 inches apart, up to 20 per sheet.

Bake for 10 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are dry and the bottoms are light golden brown, 4 to 6 minutes more.

Let the cookies cool on the baking sheets for 10 minutes. While still warm, place each cookie in the cinnamon sugar, toss until completely coated, and return to the baking sheets. Reserve the remaining cinnamon sugar. Let cool completely, about 15 minutes more. Coat again in the cinnamon sugar.

Juicy honey mustard pork tenderloin, tender green beans, and baby potatoes cook together for an easy sheet pan dinner.

Honey Mustard Pork Tenderloin and Potatoes Is a One-Pan Wonder

baby potatoes

olive oil, divided,

honey

pork

green beans

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Patty Catalano

Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a rimmed baking sheet with olive oil.

If any of the 1 1/2 pounds baby potatoes are larger than 1-inch, cut in half. Place the potatoes, 1 tablespoon of the olive oil, and 1/2 teaspoon of the kosher salt in a large bowl and toss to combine.

Place 1 tablespoon Dijon mustard and 1 tablespoon honey in a small bowl and stir to combine. Season 1 pork tenderloin with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Brush the pork with half of the honey mustard mixture. Place the pork in the center of the baking sheet. Arrange the potatoes cut side down around the pork (reserve the bowl).

Roast for 10 minutes. Meanwhile, trim the stem ends from 12 ounces green beans. Place the green beans, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon kosher salt in the reserved bowl and toss to combine.

Flip the pork, then brush with the remaining honey mustard. Arrange the green beans among the pork and potatoes. Roast until an instant-read thermometer inserted into the center of the pork registers at least 145°F and the vegetables are tender, 10 to 15 minutes more. Transfer the pork tenderloin to a clean cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. Slice crosswise and serve with the potatoes and green beans. 

RO*TEL and VELVEETA Famous Queso Dip

(16 ounce) package VELVEETA®, cut into 1/2-inch cubes

To make in microwave, combine undrained tomatoes and VELVEETA in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until VELVEETA melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until VELVEETA melts, stirring after 5 minutes.

Combine undrained RO*TEL and VELVEETA in a medium saucepan. Cook over medium heat until VELVEETA is melted completely and mixture is blended, stirring frequently, about 5 minutes.

Serve warm as a dip with tortilla chips and various accompaniments, such as Mexican chorizo, sliced jalapeños, black beans, sour cream, rice, and crudité.

Gnocchi Chicken &#038; Dumplings Is the Definition of Comfort Food

celery

carrots

Campbell’s® Cream of Chicken Soup

Swanson® Premium White Chunk Chicken Breast

shelf-stable potato gnocchi

Prepare the following: dice 1 medium yellow onion and 2 medium celery stalks, peel, halve lengthwise and slice 2 medium carrots into half-moons. Coarsely chop 1/4 cup fresh parsley leaves.

Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium-high heat until shimmering. Add the onion, celery, carrots, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Stir in 3 cups Pacific Foods® Organic Free-Range Chicken Broth and 1 (10.5-ounce) can Campbell’s® Cream of Chicken Soup until combined. Bring to a boil, then reduce heat to maintain a simmer for 5 minutes.

Drain 1 (9.75-ounce) can Swanson® Premium White Chunk Chicken Breast. Break the chicken into bite-size pieces with a fork then add to the soup.

Stir in 1 pound gnocchi and the parsley, and cook until the gnocchi is tender, about 3 minutes. Ladle into bowls and top with more parsley and black pepper.

One-Pot Cheesy Chicken and Tomato Rice Is a Sneaky-Delicious Way to Serve Super Veggies

sharp cheddar cheese, shredded (1 1/2 cups)

chicken breasts

white rice

(24-ounce) jar Prego®+ Hidden Super Veggies

Kosher salt

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Dice 1 medium yellow onion. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (1 1/2 cups). Cut 1 pound boneless, skinless chicken into bite-size pieces.

Heat 2 tablespoons olive oil in a broiler-safe, large pot or Dutch oven (4-quart or larger) over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 1 1/2 cups long-grain rice and cook, stirring occasionally, until it smells toasty, about 1 minute.

Pour in 1 (24-ounce) jar Prego®+ Hidden Super Veggies and 1 cup water. Bring to a boil, stirring occasionally so that the rice doesn&#x27;t stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally to prevent sticking, until the liquid is absorbed and the rice is tender and the chicken is cooked through, 15 to 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.

Remove from the heat. Stir in 1 cup of the cheese. Taste and season with kosher salt and freshly ground black pepper as needed. Sprinkle with the remaining 1/2 cup cheese. Broil uncovered until the cheese melts and turns golden-brown in spots, 2 to 3 minutes. Garnish with chopped fresh parsley leaves, if desired.

Top 12 sponsored post recipes from across the web

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Top Tags

Autumn Lentil Kale Salad with Parme...

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This Garlicky Beef “Put on Everythi...

Recipe: Holiday Pistachio Brittle

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Top 12 sponsored post recipes from across the web

The most viewed sponsored post recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Autumn Lentil Kale Salad with Parme...

Walnut-Stuffed Portobello Mushrooms...

Roasted Tri-Tip Steak with Californ...

Shrimp and California Avocado Burge...

M&#038;M&#8217;S® Peanut Butter Bro...

This Garlicky Beef “Put on Everythi...

Recipe: Holiday Pistachio Brittle

Snickerdoodle Meltaway Cookies

Honey Mustard Pork Tenderloin and P...

RO*TEL and VELVEETA Famous Queso Di...

Gnocchi Chicken &#038; Dumplings Is...

One-Pot Cheesy Chicken and Tomato R...

The most viewed sponsored post recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

M&M’S® Peanut Butter Bro...

Gnocchi Chicken & Dumplings Is...