More is Better

This recipe is from the Fall 2015 Wegman's Menu Magazine. This was so awesome and good for you too! Need to have all your ingredients prepped because it comes together fast. The crunchy topping is great. Be sure to note it is almost a 90 minute cooking time. 1/2 cup Food You Feel Good About California Extra Virgin Olive Oil, divided 1 1/2 containers (7 oz each) Food You Feel Good About Chopped Onions 4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced 20 leaves fresh sage, chopped 1 pkg (.25 oz) Food You Feel Good About Rosemary leaves, chopped 8 (about 2 lbs) plum tomatoes, 1/4-inch dice 1 tsp salt 1 tsp black pepper 4 cans (15.5 oz each) Wegmans Organic Cannellini Beans, undrained 1/3 cup Food You Feel Good About Basting Oil 2 cups Wegmans Panko White Bread Crumbs You'll Ne...

FALL has arrived -- this recipe is from The Chew by Clinton Kelly --we tried it this weekend and they were delicious-- Kevin thought a cross between snickerdoodles and apple pie --yummo --served them with a little whipped cream --would have been over the top with vanilla ice cream ! I cut the front one open so you could get a glimpse inside. What was so great is you can have all the ingredients available in your pantry and comes together really fast. 1  store-bought pie crust 1  Granny Smith apple (peeled and diced) 2 tablespoons   butter (melted) (LAZY calorie saver I used butter spray!) 1/4 cup   sugar 1 teaspoon   cinnamon  Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a small bowl, add the sugar and cinnamon, and stir to combine. On a lightly floured surface, unwrap the pie crust and lay flat. Using a knife or pizza cutter, cut the crust into 3-inch squares. Using a pastry brush or a spoon, brush the pie crust wit...

This recipe was supposed to be served on toasted whole grain bread and with leafy lettuce and sliced tomato. Because we had just eaten a late breakfast we enjoyed the salad on its own --the fresh tarragon flavors had lovely anise notes! 2 cups shredded cooked chicken 1/2 c canola mayonnaise 1/4 c plain greek yogurt 1/3 c finely chopped celery 3 T chopped fresh tarragon 2 T fresh lemon juice 1/2 t freshly ground pepper Combine above ingredients and stir well. Divide and serve on toasted bread with lettuce and tomato.

Recipe by Todd English and it is my favorite thing to order when in NYC at his Food Hall restaurant. Realized after we ate it that I forgot to top it with the scallions! The real key to this is preheating the oven for 45 minutes with the stone in it --gives the crust such a crunchy bottom --also because I had fresh figs on hand I sliced and topped it with 4 of them. Two 12-ounce balls of pizza dough, at room temperature All-purpose flour 1/4 cup extra-virgin olive oil 1 garlic clove, minced 1 teaspoon minced fresh rosemary Salt and freshly ground pepper 1/2 cup fig jam (from a 6-ounce jar) 1/4 pound Gorgonzola cheese, crumbled (1 cup) 3 ounces sliced prosciutto 1 scallion, white and green parts thinly sliced  Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.  Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a piz...