Pappardelle Pasta with Beef (Real Simple Magazine) 2 tablespoons olive oil 1 pound beef chuck, cut into 1-inch pieces kosher salt and black pepper 1 large onion, chopped 2 carrots, chopped 4 garlic cloves, smashed 1 teaspoon chopped fresh rosemary 1 tablespoon tomato paste 2 cups low-sodium chicken broth 1 15-ounce can crushed tomatoes 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced 12 ounces pappardelle or fettuccine 1/2 cup grated Parmesan (2 ounces), plus more for serving Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes. Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

I don't like couscous, but I want to try this recipe. Hubby lies couscous so this will be a treat for him. Orange-Infused Chicken Couscous Salad 2 cups orange juice 1 shallot, chopped 2 garlic cloves, chopped 2 fresh thyme sprigs 3 boneless, skinless chicken breasts 1/2 cup chicken stock 1 1/4 cup couscous 1 small red or orange pepper, chopped 2 green onions, sliced 1/4 cup chopped fresh mint 1/4 cup diced dried apricots 2 tbsp olive oil 2 tbsp rice vinegar or cider vinegar 6 cups lightly packed baby spinach Bring 1 cup orange juice, shallot, garlic and thyme to a boil in a skillet. Add breasts; cover and simmer 10 minutes, turning once, until no longer pink inside. Set skillet aside. Bring other cup orange juice and stock to a boil in a saucepan and add couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous into a large bowl. Add peppers, green onions, mint and apricots. Remove breasts from liquid and chop into bite-size pieces. Add to couscous. Remove thyme sprigs from skillet and bring orange juice mixture to a boil for 2 minutes or until the juices have almost evaporated. Whisk in oil and vinegar and pour over couscous and chicken. Toss to coat evenly and season with salt and pepper. Serve over baby spinach.

Had this in Alaska at a fish cookout and so good. I changed the dressing to a creamy dressing. Alaska cole slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**8don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well **Creamy dressing I use mix 1/2 c mayo with 2 Tbl cider vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss to coat.

PEANUT SHRIMP WITH BOK CHOY & RICE NOODLES 1 lime, zested and cut in half 1/3 cup Chicken Broth, 30% Less Sodium 1/4 cup Smooth Peanut Butter 1 tbsp Soy Sauce, 30% less Salt 1 tbsp minced fresh ginger 1 tbsp toasted sesame oil, divided 2 tsp vegetable oil 2 carrots, peeled and thinly sliced diagonally 3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small) 1/2 Pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed 1/2 cup lightly packed fresh cilantro 1/2 lb rice noodles, medium width (1/2 Pkg) Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp lime zest and juice, soya sauce, ginger and 2 tsp sesame oil until smooth. Set aside. Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.