Nothing is too pretty to eat. Otherwise we'd have to bypass these delicate edible flower on Mother's Day —and what's the fun in that? Check out these gorgeous ideas for incorporating edible flowers into your favorite foods like cupcakes, tea sandwiches, cookies, and jams.

INGREDIENTS
3 - cups water or club soda
1 - cup marigolds or roses*

DIRECTIONS
Combine water or club soda and flowers in a small pitcher or 1-quart jar. Cover and chill water up to 2 days or club soda up to 3 hours.
FROM THE TEST KITCHEN

*
Use flowers that are not treated with pesticides.

MARIGOLD-INFUSED VODKA OR GIN:
Prepare as above, except substitute 1 bottle vodka or gin for the water and use only marigolds. Let stand, covered, at room temperature up to 2 days. Strain the vodka or gin before serving, discarding marigolds.

MARIGOLD VODKA OR GIN COCKTAIL:
For each drink, combine equal parts Marigold-Infused Vodka or Gin and Lillet. Serve over ice and add a splash of chilled club soda. Garnish with small marigolds, if desired.

Take your holiday roast on a flavor trip to the Mediterranean by way of this platter of pita nachos. Topped with shredded turkey, lemon-scented plain yogurt, crumbled feta, pomegranate seeds, and fresh mint, this sheet pan meal is hearty and colorful enough to satisfy at dinnertime.

INGREDIENTS
4 - pita bread pocket rounds
2 - tablespoons olive oil
1  - teaspoon ground cumin
1/2 - teaspoon salt
1 - cup plain nonfat yogurt
1 - teaspoon lemon zest
2 - tablespoons lemon juice
2 - cups shredded cooked turkey
3/4 - cup crumbled feta cheese
1/3 - cup pomegranate seeds
1/4 - cup chopped fresh mint leaves

DIRECTIONS
Preheat oven to 350 degrees F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.

Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.
NUTRITION FACTS (Turkey Pita Nachos with Pomegranate and Mint )

Per serving: 456 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 689 mg sodium , 42 g carb. , 2 g fiber , 8 g sugar , 33 g pro.

Beat the chaos of Mother's Day with a delicious, hearty casserole recipe (or two). Casseroles are easy to make ahead, and you can save the leftovers for dinner the next day. We've picked our favorite cozy casseroles so there's something for everyone, including cheesy pasta bakes, classic tuna casserole, and green bean creations.

INGREDIENTS
1 - medium onion, chopped
2 - tablespoons butter
2 - tablespoons all-purpose flour
2 - tablespoons Dijon-style mustard
1 3/4 - cups milk
1/2 - 8 ounce reduced-fat cream cheese (Neufchatel), cut up
1 - cup Gruyere cheese, shredded (4 oz.)
1 - tablespoon snipped fresh chives or green onions
1 1/2 - pounds Yukon gold or round red potatoes, cut in thin wedges
8 - ounces sliced cooked Black Forest ham or country ham, coarsely chopped
1/2 - cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.

For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.

In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.
NUTRITION FACTS (Creamy Potato Casserole)

Per serving: 381 kcal , 20 g fat (11 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 73 mg chol. , 846 mg sodium , 31 g carb. , 3 g fiber , 6 g sugar , 19 g pro.

Low fuss and low price, these slow cooker dinners will save you time and money. Hearty roasts, comforting stews, and even cheesy pizzas are on the menu. These surprisingly affordable slow cooker dinners taste way more expensive than they actually are.

INGREDIENTS
2 - tablespoons olive oil
1 - 2 pound boneless beef chuck pot roast, trimmed
1 - pound tiny new red potatoes
4 - large carrots, cut into 1 1/2-inch pieces
2 - cups 1-inch pieces peeled rutabaga
1 - cup 1-inch pieces peeled celeriac or celery
2 - cloves garlic, minced
2 - large onions, thinly sliced
1/2 - cup dry red wine
2 - tablespoons tomato paste
3/4 - cup 50% less sodium beef broth
2 - tablespoons quick-cooking tapioca, crushed
1 - teaspoon dried thyme, crushed
1/2 - teaspoon salt
1/2 - teaspoon black pepper

DIRECTIONS
In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.

In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.

Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.
FROM THE TEST KITCHEN
*
If using a slow cooker with a saute function, omit skillet. Heat oil in cooker on saute setting. Add meat and cook until browned. Remove from cooker. Add onions; cook until golden, stirring occasionally. Stir in next seven ingredients (through pepper) and garlic. Return meat; add potatoes, carrots, rutabaga, and celeriac. Continue as directed in Step 3.

PRESSURE COOKER
Use a 6-qt. electric or stove-top pressure cooker. If necessary, cut meat to fit into cooker. For electric cooker, use saute setting to brown meat; for stove-top cooker, brown meat directly in the pot. Remove meat. Add onions; cook until golden, stirring occasionally. Omitting tapioca, stir in next six ingredients (through pepper). Return meat; add potatoes, carrots, rutabaga, and celeriac. Lock lid in place.

Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions.

If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Using a slotted spoon, transfer meat and vegetables to a platter. For sauce, skim fat from cooking liquid. Combine 2 Tbsp. each cornstarch and cold water; stir into cooking liquid. For electric cooker, heat to simmering on saute setting; for stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Season to taste. Serve meat and vegetables with sauce.

Nutrition analysis per serving: same as above except 454 calories, 623 mg sodium

NUTRITION FACTS (Red Wine and Caramelized Onion Pot Roast)
Per serving: 457 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 98 mg chol. , 622 mg sodium , 47 g carb. , 9 g fiber , 15 g sugar , 39 g pro.

There's so much to love about the Mediterranean meals: fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean dinners, complete with hummus, souvlaki, seafood, and lamb food.

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula

DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.

In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.

Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.

FROM THE TEST KITCHEN

*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Balance out the rich and savory qualities of this pork stew with a sliced mango garnish.

INGREDIENTS
2 - tablespoons cooking oil
3 - pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2 - medium onions, peeled and chopped
4 - cloves garlic, minced
3 - 19 ounce can cannellini beans, rinsed and drained
2 - 14 ounce can reduced-sodium chicken broth
1/3 - cup lime juice
1 - teaspoon ground chipotle chili pepper
1/2 - 1 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
2 - mangoes

DIRECTIONS
In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
NUTRITION FACTS (White Chili)

Per serving: 428 kcal , 17 g fat (5 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 60 mg chol. , 820 mg sodium , 45 g carb. , 11 g fiber , 13 g sugar , 29 g pro.

Get out and enjoy spring weather while dinner cooks itself.  Use our slow cooker meals. We've compiled some of our favorite spring slow cooker dinners to give you more time to enjoy the fresh air. The flavors of spring produce abound in these fresh slow cooker meals.

INGREDIENTS

4 - cups reduced-sodium chicken broth or water
1 - pound tiny red or yellow new potatoes
14 - 16 - ounces cooked andouille or kielbasa sausage, cut into 1 1/2-inch pieces
1/2 - cup frozen small whole onions, thawed
1/2 - 1 - tablespoon Old Bay seasoning or crab and shrimp boil seasoning
1/4 - 1/2 - teaspoon cayenne pepper
3 - ears fresh sweet corn, husks and silks removed and cut crosswise into quarters
1 1/2 - pounds fresh or frozen large shrimp in shells, thawed
2 - tablespoons butter, melted
1 - tablespoon snipped fresh parsley
Cocktail sauce

DIRECTIONS

In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.
If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.
Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.

FROM THE TEST KITCHEN
FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Low-Country Shrimp Boil)

Per serving: 416 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 193 mg chol., 1583 mg sodium, 31 g carb., 3 g fiber, 8 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

A light orange glaze is the icing on the cake....literally. Flaky homemade pastry surrounds a layer of thinly sliced pears. Bold five-spice powder gives the filling just enough punch. You won't be able to resist these bars after a chef prepared meal.

Ingredients

3 - cups all-purpose flour
2 - tablespoons sugar
1/2 - teaspoon salt
1/2 - cup shortening
1/2 - cup cold butter
Water
2 - egg yolks, beaten
1/3 - cup milk
6 - cups peeled, cored, and thinly sliced ripe pears (about 2 1/4 pounds)
1 - cup sugar
1 - cup crushed cornflakes
1 - teaspoon five-spice powder
1 - egg white, beaten
1 - 
recipe Orange Icing
Directions
For pastry, in a large bowl combine flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
In a small bowl whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into two portions, making one portion slightly larger than the other. Wrap and chill until needed.
For filling, in an extra-large bowl combine pears, the 1 cup sugar, the cornflakes, and the 1 teaspoon five-spice powder. Set aside.
Preheat oven to 350 degrees F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.
Roll the remaining pastry portion between two sheets of parchment or waxed paper to a 15x10-inch rectangle. Carefully peel off top sheet of paper. Invert rectangle, pastry side down, over the filling. Carefully peel off remaining paper. Using damp fingers, press edges of the two rectangles together. Cut a few slits in the top pastry; brush lightly with egg white.
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
Drizzle with Orange Icing. Let stand until icing is set. Cut into bars.
Orange Icing
Ingredients
1 1/2
cups powdered sugar
1 1/2
teaspoons finely shredded orange peel
2
tablespoons orange juice
Directions
 In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
Nutrition Facts (Five-Spice Pear Pie Bars)
Per serving: 179 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 81 mg sodium, 29 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

When you put fresh fruit in the starring role of your dessert delivery, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)

Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

This is no ordinary steak dinner! A combination of chili powder and espresso powder gives it a rich, powerful flavorful. Topped off with zesty green chile pesto, this grilled steak meal will definitely be a cookout favorite.

Ingredients

1 1/2 - pounds beef flank steak
2 - teaspoons chili powder
1 - teaspoon kosher salt or salt
1 - teaspoon instant espresso coffee powder
1/2 - teaspoon garlic powder
1/2 - teaspoon dried oregano, crushed
1/2 - teaspoon ground black pepper
1 - recipe Green Chile Pesto, recipe below
Cilantro leaves (optional)

Directions
Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.
Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add steak. Reduce heat to medium. Cook 12 to 14 minutes for medium-rare (145 degrees F) or 14 to 16 minutes for medium (160 degrees F), turning once halfway through. Transfer to cutting board. Cover loosely with foil; keep warm while preparing Green Chile Pesto .
To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.
Green Chile Pesto
Ingredients
2
medium Anaheim or poblano chile peppers
1/2
cup fresh cilantro leaves
1/4
cup crumbled Cotija cheese (1 ounce)
2
tablespoons pine nuts
2
cloves garlic
1/4
teaspoon crushed red pepper
Salt
Ground black pepper
1/3
cup olive oil
Directions
 Cut Anaheim peppers in half lengthwise; remove stems, seeds, and membranes.* Coarsely chop peppers. In a food processor combine chopped peppers, cilantro, cheese, pine nuts, garlic, and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and black pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
Nutrition Facts (Espresso-Rubbed Steak with Green Chile Pesto)
Per serving: 244 kcal cal., 17 g fat (3 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 31 mg chol., 335 mg sodium, 4 g carb., 1 g fiber, 0 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

10 - tablespoons butter
4 - eggs
8 - ounces white baking chocolate with cocoa butter, chopped
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/4 - teaspoon salt
1 1/3 - cups sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups milk
1 - recipe White Chocolate Frosting
Pink paste food coloring

Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook and stir chopped white chocolate over low heat until melted; cool. Lightly grease the bottoms of two 9x1-1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spoon batter into the prepared pans, spreading evenly.
Bake about 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks.
Place one cake layer on a serving plate. Spread with 1 cup of the White Chocolate Frosting. Top with second cake layer. Generously spread top and sides of cake with additional frosting. If desired, place any remaining frosting in a decorating bag and pipe on cake as desired.*
Loosely cover cake and chill for up to 24 hours. If chilled, let stand at room temperature about 30 minutes before serving.
From the Test Kitchen
* TEST KITCHEN TIP:

To decorate cake with rosettes as pictured, prepare 2 batches of the White Chocolate Frosting. After frosting the cake as directed, place some of the remaining frosting in a decorating bag fitted with a large star tip. Pipe frosting in rosettes around the top of cake, covering completely. Pipe a row of frosting in rosettes around the side of cake. Divide the remaining frosting in thirds. Using pink food coloring, tint one portion light pink, tint a second portion medium pink, and tint the third portion dark pink. Pipe a row of light pink frosting in rosettes around the side of the cake, followed by a row of medium pink frosting and a row of dark pink frosting (you will have some frosting left over; cover and refrigerate for another use).

White Chocolate Frosting
Ingredients
1 - pound white chocolate with cocoa butter, chopped
1 3/4 - cups butter, softened
2 - teaspoons vanilla
7 - cups powdered sugar
Milk
Directions
In a medium saucepan, heat and stir white chocolate over low heat until melted. Set aside. In a very large bowl beat butter with an electric mixer on medium-high speed until fluffy. Beat in melted white chocolate and vanilla until combined. Gradually beat in powdered sugar until combined. Beat in enough milk to make of desired consistency (about 2 tablespoons). Makes 7 cups.
Nutrition Facts (Double-Layer White Chocolate Cake)
Per serving: 708 kcal cal., 37 g fat (26 g sat. fat, 129 mg chol., 425 mg sodium, 77 g carb., 0 g fiber, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 cups frozen peas
1 pound fresh asparagus spears, trimmed
1 cup canned cannellini (white kidney) beans, rinsed and drained
3 tablespoons snipped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon salt
4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
6 slices crusty country bread, toasted
Cracked black pepper (optional)

Directions
Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside.
In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.
30-minute, lower carb

Nutrition Facts (Asparagus-Prosciutto Tartines with Basil-Pea Spread)
Per serving: 273 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 23 mg chol., 706 mg sodium, 31 g carb., 6 g fiber, 4 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme
Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Ingredients

Pastry for Single Crust Pie
2
cups 1-inch pieces fresh rhubarb
1 1/4
cups granulated sugar
4
eggs, lightly beaten
1/2
cup whipping cream
1/4
cup butter, melted
1/4
cup lemon juice
1
tablespoon cornstarch
1
tablespoon cornmeal
1
teaspoon vanilla
1/4
teaspoon salt
Vanilla ice cream
Directions
Preheat oven to 375 degrees F. Prepare Pastry for Single Crust Pie. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until set and dry. Meanwhile, arrange rhubarb in a single layer in a shallow baking pan. Bake alongside the pastry for 10 minutes or until rhubarb is tender. Remove from oven; cool. Sprinkle rhubarb with 1/4 cup of the granulated sugar. Toss to coat. Place the rhubarb mixture in the bottom of the pre-baked pastry. Set aside.
In a large bowl whisk together eggs, remaining 1 cup granulated sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and salt. Pour filling over the rhubarb in pastry. Bake for 40 to 45 minutes or until center is just set, covering loosely with foil the last 10 minutes of baking, if necessary to prevent overbrowning. Cool on a wire rack for 2 hours. Cover and chill up to 24 hours. Serve with vanilla ice cream.
From the Test Kitchen
FROZEN RHUBARB:

Substitute 2 cups frozen cut rhubarb (8 ounces), thawed, for the fresh rhubarb. Prepare as above.

Pastry for a Single-Crust Pie
Ingredients
1 1/2
cups all-purpose flour
1/2
teaspoon salt
1/4
cup shortening
1/4
cup butter, cut up, or shortening
1/4
cup cold water
Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts (Rhubarb Chess Pie)
Per serving: 600 kcal cal., 35 g fat (19 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 193 mg chol., 396 mg sodium, 65 g carb., 1 g fiber, 43 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Pastry for a Single-Crust Pie)
Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 pound fresh or frozen skinless cod, haddock, or salmon fillets, about 1 inch thick
3 limes
5 oranges
1/4 cup olive oil
1 teaspoon sugar
Salt
Ground black pepper
4 cups arugula, fresh baby spinach, and/or watercress, trimmed
Orange pieces (optional)
Directions
Thaw fish if frozen. Rinse fish and pat dry with paper towels; set aside. Finely shred 1 teaspoon peel from one of the limes; squeeze juice from lime. Squeeze juice from two of the oranges. In a small bowl combine lime juice and orange juice. Remove 1/4 cup of the juices to use in dressing.
Pour the remaining juices into a large nonstick skillet; add shredded lime peel and 1/2 cup water. Bring to boiling. Add fish; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for dressing, in a small bowl whisk together the reserved 1/4 cup juices, the oil, and sugar. Season to taste with salt and pepper.
Thinly slice the remaining two limes and the remaining three oranges. Stack the citrus slices on dinner plates. Divide fish and arugula among citrus stacks. Whisk dressing; drizzle over salads. If desired, garnish with additional orange pieces.
Nutrition Facts (Citrus Salad with Poached Cod)
Per serving: 314 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 141 mg sodium, 26 g carb., 6 g fiber, 18 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients:
1    Standing Angus Rib Roast
1 cup    Bud Light
1    Packet Mccormick Taco Seasoning
1    Packet Good Season’s Italian Salad Dressing Mix
½ tsp    Mccormick Steak Seasoning
½ tsp    Mccormick Black Pepper
1 Tbsp    Domino Brown Sugar
Directions:
Set the oven to 450 degrees. Take the bones out of the Angus Roast and place them in a large baking dish. Set the roast on top. Stir together the Bud Light and the dry ingredients in a small bowl and pour onto the meat. Place the dish into the refrigerator for one hour. Combine the Good Season’s mix and the taco seasoning in a glass bowl. Cover the roast with the seasonings. Return this to the refrigerator for thirty minutes. Put the dish into the oven for half an hour. Allow time to cool before serving.

Ingredients
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
 
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Directions
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Ingredients

1
cup pretzel sticks
2/3
cup unsalted peanuts
1/4
teaspoon crushed red pepper (optional)
1/2
cup refrigerated or frozen egg product, thawed
1
14 ounce chicken breast tenderloins
1/2
cup reduced-sodium chicken broth
1
16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2
cup uncooked couscous
2
tablespoons seasoned rice vinegar
1
tablespoon canola oil
1
Recipe Dipping sauce
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen
TEST KITCHEN TIP:

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
Ingredients
1/3
cup plain yogurt
2
tablespoons yellow mustard
2
teaspoons honey
Directions
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    14 1/2ounce can  vegetable broth
1/3   cup   quick-cooking barley
1/3   cup   quinoa, rinsed and drained
1      medium onion, chopped
2      cloves garlic, minced
2    tablespoons   olive oil
2    cups   sliced fresh mushrooms
1    14 1/2ounce can  diced tomatoes, drained
1/2   of a 10-ounce package  frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
1 1/4   cups   shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces)
3      large red sweet peppers
directions
Preheat oven to 400 degrees F. In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside.
In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 253, Fat, total (g) 13, chol. (mg) 21, sat. fat (g) 5, carb. (g) 24, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 7, pro. (g) 11, vit. A (IU) 5974.28, vit. C (mg) 109.68, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 2.58, Pyridoxine (Vit. B6) (mg) 0.42, Folate (µg) 102.29, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 641, Potassium (mg) 475, calcium (mg) 246, iron (mg) 2.17, Vegetables () 2, Starch () 1, Lean Meat () 0.5, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   heavy cream
2    tablespoons   plus 2 tsp sugar
1    cup   all-purpose flour
1    teaspoon   baking powder
1/2   teaspoon   salt
1    cup   milk
4    tablespoons   unsalted butter, melted
1      egg, separated, plus 1 egg white
1/2   teaspoon   vanilla extract
6    tablespoons   chocolate-hazelnut spread
2    cups   sliced bananas
2    centimeters   sliced strawberries
directions
Heat waffle iron. In a bowl, beat heavy cream with 2 tsp sugar to stiff peaks. Set aside.
In a large bowl, whisk together flour, remaining 2 tbsp sugar, the baking powder and salt. In a separate bowl, stir together milk, butter, egg yolk and vanilla. Pour wet mixture into dry mixture and stir until just combined. Place egg whites in another bowl and beat with a hand mixer on high until fluffy. Fold into batter.
Ladle batter into waffle iron (about 1/2 cup per waffle). Cook according to manufacturers directions. Repeat with remaining batter. (Makes about 6 standard waffles.)
Top each warm waffle with 1 tbsp chocolate-hazelnut spread, 1/3 cup sliced bananas, 1/3 cup sliced strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 407, Fat, total (g) 22, chol. (mg) 87, sat. fat (g) 11, carb. (g) 48, fiber (g) 3, pro. (g) 8, sodium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet