Thai Spiced Tofu

8 oz. firm tofu, cut into 4 1/2-inch slices
3 tbsp. Thai red curry paste
3 tbsp. sugar
2 tbsp. fish sauce or tamari
1/2 lb. green beans
1/2 c. vegetable broth
1 tbsp. peanut oil

Place tofu between layers of paper towel and weigh down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.

Combine curry paste, sugar, and fish sauce; put half of the sauce in a resealable plastic bag. Add tofu, seal, and set aside for 15 minutes.

In a saucepan, combine green beans, broth, oil, and remaining curry sauce. Simmer until beans are tender, about 5 minutes. Cover to keep warm.

Lightly coat a nonstick skillet with cooking spray and place it over medium heat. When hot, add tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with green beans. Makes 4 servings.

Glazed Tofu with Bok Choy

1 (14 oz.) pkg. firm tofu, cut into 1/2-inch slices
2 tbsp. canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 c.)
3 garlic cloves (1 thinly sliced, 2 minced)
1 (14 oz.) can vegetable broth
1 (1-inch) pc. fresh ginger, peeled and grated
2 tsp. fish sauce or tamari
1/4 c. soy sauce
4 tsp. dark brown sugar
2 tsp. toasted sesame oil
2 tbsp. cornstarch

Drain tofu on paper towels. Heat 1 tbsp. canola oil in a large skillet over medium-high heat. Add bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1-1/2 c. broth; simmer until reduced by half.

Meanwhile, combine minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat remaining canola oil in another skillet over high heat. Add tofu and brown, about 3 minutes per side. Add soy mixture and coat tofu with it. Simmer, uncovered, until sauce is syrupy, about 4 minutes.

Stir cornstarch into reserved broth; add to bok choy. Stir gently until thickened, about 2 minutes. Divide bok choy onto 4 plates and layer the glazed tofu on top. Makes 4 servings.

Crispy Baked Chicken Strips

1/4 c. salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 c. flour
7 tbsp. butter, melted
2 c. finely crushed Corn Flakes cereal

Dissolve salt in 1 qt. cold water. Add chicken to brine, cover, and refrigerate for 30 minutes. Remove cutlets from brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat oven to 400°F. Place an oven-safe baking rack on a baking sheet. Place flour and butter in separate bowls. Place crushed cereal flakes in a shallow pie plate. Dip chicken pieces in flour, then butter, then crushed cereal, shaking off excess in between each step. Place coated chicken strips on prepared baking rack.

Bake 15 to 20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.

Braised Chicken

3 boneless, skinless chicken breasts
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish

Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.

Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.

Chicken Lo Mein

6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.

Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.

Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.

Baked Ziti

1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 c.), divided
Salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 c. yellow onion, finely chopped
5 med. cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 c. plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Center a rack in the oven and preheat to 350°F. Whisk cottage cheese, eggs, and 1 c. parmesan cheese together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tbsp. salt and pasta; cook until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.

Meanwhile, heat olive oil in skillet over medium heat. Crumble in turkey sausage and cook until nearly browned. Add onion and garlic and continue to cook until onion is softened and sausage is completely browned. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 c. basil and sugar, and season with salt and pepper.

In a small bowl stir together cornstarch and heavy cream. Transfer mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 1/2 c. tomato sauce, and 3/4 c. mozzarella. Stir to combine. Add pasta and toss to coat thoroughly with sauce.
Transfer pasta to a 9- x 13-inch baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and parmesan over the top. Cover baking dish tightly with foil and bake for 30 minutes.

Remove foil from pan and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 20 minutes. Sprinkle with remaining 2 tbsp. basil and serve.

Szechuan Noodles

Dressing:
6 cloves garlic, roughly chopped
1/4 c. fresh ginger, peeled and roughly chopped
1/2 c. vegetable oil
1/2 c. tahini
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. sherry vinegar
1/4 c. honey
1/2 tsp. hot chili oil
1 tbsp. dark sesame oil
1/2 tsp. black pepper
1/4 tsp. cayenne pepper

Noodles:
1 lb. thin spaghetti
2 bell peppers (red, orange, or yellow), julienned
4 scallions, sliced diagonally

Place garlic and ginger in bowl of a food processor fitted with steel blade. Process until finely minced. Scrape down sides of bowl. Add remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in refrigerator while preparing the pasta.

Cook spaghetti until al dente according to package directions. Drain pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.

Herb Roasted Turkey Breast with Vegetables

5 cloves garlic, minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 c. olive oil
2 to 3 lb. turkey breast
4 to 6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 c. dry white wine

Preheat oven to 325°F. Combine garlic, herbs, salt, pepper, and olive oil in a small bowl and whisk to combine. Pat herb mixture all over entire surface of the turkey breast. If your turkey breast still has the skin on, rub some of the herb mixture underneath the skin as well. Place turkey breast in a roasting pan. Toss vegetables into roasting pan surrounding turkey breast. Pour wine over vegetables, as well as a few splashes over the turkey breast itself.

Bake uncovered for approximately 2 to 2 1/2 hours, until internal temperature of the turkey breast reaches 170 to 175°F. Transfer turkey breast to a serving platter and surround with roasted vegetables. Let rest 10 minutes before slicing and serving.

Tequila-Lime Grilled Chicken over Black Beans

Chicken:
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts

Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn

Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.

While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.

Greek Salad

Dressing:
1/4 c. red wine vinegar
2 tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. extra virgin olive oil

Salad:
Romaine lettuce
Sliced red onions
Sliced black or kalamata olives
Grape tomatoes, halved
Cucumber, peeled and thinly sliced
Crumbled feta cheese

To make dressing, in a small bowl, combine all dressing ingredients. Whisk together until well combined.

To make salad, add romaine lettuce to a salad bowl. Drizzle with dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, and feta cheese. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Chicken Gyros

Tzatziki Sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer

To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.

Grilled Portobellas Stuffed with Sausage, Spinach, and Mozzarella

3/4 lb. turkey sausage
1 med. yellow onion, sliced
1/2 c. dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 c. water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6 to 8 lg. portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced

Preheat grill to medium-high heat. Oil grates.

In a skillet over medium-high heat, brown sausage and break into small pieces. Add sliced onion and cook until tender and translucent, about 5 to 7 minutes. Add wine and cook until wine is completely reduced. Add spinach and water to pan, and season with salt and pepper. Cook until spinach has wilted, about 2 minutes. Remove from heat and stir in 2 tbsp. basil, 2 tbsp. parsley, and cheese. Stir together and allow to cool slightly.

Brush mushroom caps on both sides with olive oil and season with salt and pepper. Place on grill, cap side down, and cook until golden brown, about 4 minutes. Remove mushrooms from grill and place on a flat surface, cap side down. Fill mushrooms with sausage mixture and top each with one or two slices of tomato. Return to grill, cap side down, and close cover. Cook until mushroom and filling have heated through, cheese is melted, and tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley.

Pacific Pork Kebabs with Pineapple Rice

Kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c. honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces

Rice:
1 c. long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained (reserve juice)
1 tsp. grated fresh ginger

Lime wedges, for serving (optional)

In a medium bowl, combine 2 tbsp. reserved pineapple juice and honey. Mix well. Season pork cubes with salt and pepper. Add to bowl with glaze, toss well to coat, cover, and refrigerate for 30 minutes. Meanwhile, heat grill to medium heat. Lightly oil grates with vegetable oil.

To assemble kebabs, alternately thread pork and bell pepper pieces onto skewers. Brush with any remaining honey mixture. Grill until pork is cooked through and peppers begin to char, about 10 to 15 minutes.

Meanwhile, to make rice, cook according to package directions. Once cooked, mix in scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve kebabs with rice and lime wedges.

Pioneer Woman's Baked Mac & Cheese

4 c. uncooked macaroni
4 tbsp. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. dry mustard
1 egg, beaten
1 lb. cheese, grated (any variety/combination)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 to 1 tsp. ground black pepper
Dashes of cayenne, paprika, and thyme (optional)

Preheat the oven to 350°F. Cook macaroni according to package directions until slightly firm. Drain and set aside.

In a large pot, melt butter over medium-low heat. Whisk in flour and cook mixture for five minutes, whisking constantly and being careful not to burn. Add milk to pot, stir in dry mustard, and whisk until smooth. Cook mixture for five minutes until very thick. Reduce heat to low.

Add beaten egg to a small bowl. Take 1/4 c. warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour tempered egg mixture back into sauce, whisking constantly. Stir until smooth. Mix in cheese, reserving a handful for topping, and stir until completely melted. Add salt and other seasonings. Taste and adjust seasonings accordingly. Add drained cooked macaroni to pot and mix well.

Pour mixture into a baking dish, top with reserved cheese, and bake for 20 to 25 minutes or until golden and bubbly on top.

Baked Shrimp in Tomato Feta Sauce

1 tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 c. minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lb. med. raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 c., crumbled)

Preheat the oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add tomatoes and bring to a simmer. Reduce heat and let sauce simmer for 5 to 10 minutes, until juices thicken a bit. Remove sauce from heat, and stir in herbs, shrimp, feta cheese, and salt and pepper to taste.

Transfer to a baking dish, if desired, and bake until shrimp are cooked through, about 10 to 12 minutes. Serve immediately.

Black Bean, Chicken, and Red Pepper Stew

2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.

Lobster Ravioli in a Champagne Cream Sauce

Ravioli:
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta

Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream

Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.

Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.

If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).

To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.

Makes about 70 ravioli.

Pineapple Chicken

4 boneless, skinless chicken breasts
2 tbsp. butter, melted
Salt and pepper, to taste
1/4 c. brown sugar
1 can (8 oz.) crushed pineapples
1/4 c. lemon juice or balsamic vinegar
2 tbsp. mustard
1 tsp. worcestershire sauce
1 tsp. soy sauce

Coat a glass dish with nonstick cooking spray. Brush chicken with butter and place in dish. Sprinkle with salt and pepper. Combine all other ingredients and pour over chicken. Bake at 375°F for 30 minutes.

Fusilli with Spinach and Asiago Cheese

1 lb. fusilli pasta
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.

Transfer pasta to a serving plate and serve.

Barley-Asparagus "Risotto" with Balsamic Vinegar

2 tsp. olive oil
1 med. onion, minced
1 c. uncooked barley (quick-cooking pearl variety works best)
3 c. fat-free chicken or vegetable broth
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/4 c. fresh chives, sliced
1 1/2 tbsp. balsamic vinegar
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. grated parmesan cheese

Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more. Add broth, cover and simmer over low heat for 8 to 12 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.

3 WW points per 1 c. serving.