MARIO BATALI’S ITALIAN RECIPES on Food US

Green Beans with Charred Onions

Adapted from Molto Gusto by Mario Batali

Makes 6 servings

INGREDIENTS

1 pound green beans or haricots verts

2 medium sweet onions, such as Vidalia or Walla Walla

1½ tablespoons balsamic vinegar

1½ tablespoons orange juice

2 tablespoons extra-virgin olive oil

¼ teaspoon Maldon or flaky sea salt

DIRECTIONS

1. Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until
crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water;
drain well.

2. Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices.
Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and
sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so,
add the beans, stirring and tossing to warm them through.

3. Transfer the beans and onions to a large bowl. Whisk the balsamic vinegar, orange juice,
and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand
for at least 10 minutes, or up to 1 hour, before serving. Sprinkle the beans with salt and
serve.

Per Serving: Calories 80; Fat 4.5 g; Sat Fat 0.5 g; Protein 2 g; Carbs 10 g; Fiber 3 g; Cholesterol 0 mg; Sodium 90 mg.

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Mussels with Peperonata on Food US

Adapted from Molto Gusto by Mario Batali

Makes 8 servings

INGREDIENTS

5 garlic cloves, thinly sliced

½ cup extra-virgin olive oil

1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice

1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice

1 red finger chile or serrano chile, thinly sliced

¾ cup dry white wine

2 pounds PEI* or other small mussels, scrubbed and debearded

1 cup no-salt-added diced tomatoes, simmered until reduced by half

¼ teaspoon Maldon or other flaky sea salt

DIRECTIONS

1. Combine half the garlic and ¼ cup of the oil in a 12-inch sauté pan and heat over medium-
low heat just until the garlic is slightly softened, about 1 minute; do not allow to color.

2. Add the bell peppers and sliced chili and cook, stirring occasionally, until the peppers are
softened, 15 to 20 minutes.

3. Transfer to a medium bowl and let cool. Combine the remaining ¼ cup oil and the
remaining garlic in a large pot and cook, stirring, over medium-high heat just until the
garlic is slightly softened, about 1 minute. Add the wine and mussels, cover, and steam
until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open.

4. Remove the pot from the heat and set aside. Add the tomato sauce and pepper mixture
to the mussel broth and bring to a simmer. Season with the salt, remove from the heat,
and gently stir in the mussels. Serve warm or at room temperature. (The mussels can be
refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.)

Per Serving : Calories 270; Fat 16 g; Sat Fat 2.5 g; Protein 15 g; Carbs 13 g; Fiber 2 g; Cholesterol 30 mg; Sodium 390 mg.

*Prince Edward Island

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Squash & Mushroom Salad on Food US

Adapted from Molto Gusto by Mario Batali

Makes 6 servings

INGREDIENTS

1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces

½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices

3 large shallots, cut into ¼-inch dice

¼ cup extra-virgin olive oil

½ teaspoon Maldon or other flaky sea salt

Coarsely ground black pepper

1 tablespoon truffle oil or extra-virgin olive oil

2 tablespoons balsamic vinegar

Juice of 1 lemon

1 teaspoon minced fresh rosemary

¼ pound cremini mushrooms, trimmed and thinly sliced

DIRECTIONS

1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl.
Add the oil, tossing to coat. Season with salt and pepper.

2. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the
squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.

3. Meanwhile, whisk the balsamic vinegar, lemon juice, truffle (or extra-virgin) oil, and
rosemary together in a small bowl.

4. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm
or at room temperature.

Per Serving: Calories 140; Fat 9 g; Sat Fat 1.5 g; Protein 2 g; Carbs 14 g; Fiber 3 g; Cholesterol 0 mg; Sodium 170 mg.

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MEXICAN RECIPES FROM RICK BAYLESS on Food US

Green Bean Salad with Red Onion & Salsa Dressing

Adapted from Mexican Everyday by Rick Bayless

Makes 6 servings

INGREDIENTS

1 pound green beans, trimmed

1 small red onion, thinly sliced

3 tablespoons olive oil

3 tablespoons bottled salsa, preferably green tomatillo salsa

2 teaspoons fresh lime juice

3 sprigs cilantro, plus more for garnish

¼ teaspoon kosher salt

DIRECTIONS

1. Steam the green beans until tender-crunchy, about 3 minutes. Allow them to cool then toss
with the red onion in a large bowl.

2. Combine the remaining ingredients in a blender or mini food processor. Process until
smooth.

3. Toss the dressing with the green beans and red onion.

4. Garnish with some cilantro leaves.

Per Serving: Calories 90; Fat 7 g; Sat Fat 1 g; Protein 1 g; Carbs 7 g; Fiber 2 g; Cholesterol 0 mg; Sodium 140 mg.

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Sweet Potato with Caramelized Onions & Guajillo Chili Dressing on Food US

Adapted from Mexican Everyday by Rick Bayless

Makes 6 servings

INGREDIENTS

1/3 cup olive oil

1 dried guajillo* chili, stem and seeds removed

1 clove garlic

2 tablespoons balsamic vinegar

½ teaspoon kosher salt

1 large red onion, chopped

2 pounds sweet potato, cut into ½-inch cubes

DIRECTIONS

1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add
the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds).
Remove from the heat.

2. Put the chili in a blender with the vinegar and salt. Blend for 30 seconds. When the oil and
garlic are cool, add to the blender. Set the skillet aside without washing. Blend the dressing
until smooth.

3. Return the skillet (it will have a light coating of oil) to medium heat and add the onion.
Cook, stirring regularly, until soft and richly brown, 9-10 minutes.

4. Add the sweet potatoes. Blend the dressing for a few more seconds and add to the skillet
with the potatoes. Stir well. Cover and cook until the potatoes are tender, about 10
minutes. Uncover and allow to cool. Taste and adjust the seasoning.

Per Serving: Calories 240; Fat 12 g; Sat Fat 1.5 g; Protein 3 g; Carbs 31 g; Fiber 5 g; Cholesterol 0 mg; Sodium 240 mg.

* You can use any mild or medium dried chili.

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Quick Tostados on Food US

Adapted from Mexican Everyday by Rick Bayless

Makes 6 servings

INGREDIENTS

1 tablespoon canola oil

2 cloves garlic, minced

2 15-ounce cans no-salt-added black beans

¼ teaspoon kosher salt

2 cups cooked shredded chicken breast or diced smoked tofu

6 cups shredded romaine

¼ cup low-fat sour cream

2 tablespoons Mexican hot sauce

12 tostados

1 avocado, diced

½ cup grated Mexican cheese (queso anejo or blanco)

½ cup chopped cilantro

DIRECTIONS

1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a
minute. Then add the beans with their liquid. Mash the beans with a potato masher or the
back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans
are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add
up to ¼ teaspoon salt.

2. Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over
the romaine and toss to combine.

3. Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with
avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for
doctoring.

Per Serving: Calories 420; Fat 18 g; Sat Fat 4 g; Protein 24 g; Carbs 42 g; Fiber 12 g; Cholesterol 40 mg; Sodium 430 mg.

*Tostados are flat, crisp-fried corn tortillas.

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MARK BITTMAN’S AUTUMN RECIPES on Food US

Couscous Salad with Dried Cranberries & Pecans

From Food Matters Cookbook by Mark Bittman

Makes 4 servings

INGREDIENTS

1 cup couscous, preferably whole wheat

Salt

2 large carrots, grated

½ cup chopped pecans

½ cup dried cranberries

¼ cup chopped scallions

¼ cup olive oil, or more as needed

Grated zest and juice of 1 lemon, or more juice as needed

1 teaspoon coriander

Pinch of cayenne, or to taste

Black pepper

½ cup chopped fresh parsley

1 tablespoon chopped fresh sage, or 1 teaspoon dried

DIRECTIONS

1. Put the couscous in a small pot and add 1½ cups water and a pinch of salt. Bring the water
to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to
20.

2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans,
cranberries, scallions, oil, and lemon zest and juice and sprinkle with the spices and pepper.
Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains.
(The salad can be made up to this point and refrigerated for up to a day; bring to room
temperature before proceeding.)

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil
and lemon juice as you like, and serve.

Per Serving (with ¾ teaspoon salt): Calories 450; Fat 24 g; Sat Fat 3 g; Protein 9 g; Carbs 56 g; Fiber 10 g; Cholesterol 0 mg; Sodium 390 mg.

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