Italian Meatloaf

• 2 lb. Hamburger
• 2 Eggs
• 2/3 C. Quick Oats
• 1 envelope Onion Soup Mix
• 1/2 C. Pasta Sauce
• 1 tsp. Garlic Powder

Directions

Mix and put in crock on low for 8 hours. I put onion slices on the top. Oh, to get this out easy, fold some aluminum foil into 2 thick strips and criss cross them in the bottom of the crock first. When it's done, you just grab the 4 pieces of foil that are sticking out and it pulls right out.

Orange Glazed Blueberry Scones

• 2 cups unbleached flour, plus more for rolling berries
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut in chunks
• 3/4 cup buttermilk or cream
• 1 egg
• 1 pint fresh blueberries

Directions

Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Orange Glaze:

• 2 tablespoons unsalted butter
• 2 cups powdered sugar, sifted
• 2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Mediterranean Brisket

• 1  3-pound  fresh beef brisket
• 3  teaspoons  dried Greek seasoning or Italian seasoning, crushed
• 2  medium  fennel bulbs, trimmed, cored, and cut into thick wedges; or 4 stalks celery, cut into 1/2-inch slices, plus 1/2 teaspoon fennel seeds
• 1  14.5-ounce can  diced tomatoes with basil, garlic, and oregano, undrained
• 1/2  cup  beef broth
• 1/4  cup  pitted green, kalamata, and/or ripe olives
• 3/4  teaspoon  salt
• 1/2  teaspoon  finely shredded lemon peel
• 1/4  teaspoon  ground black pepper
• 1/4  cup  water
• 2  tablespoons  all-purpose flour
•     Hot cooked noodles or rice (optional)

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 5- to 6-quart slow cooker. Sprinkle meat with 1 teaspoon of the Greek seasoning; rub in with your fingers. Place meat in the cooker. Top with fennel wedges or celery and fennel seeds.
2. In a medium bowl, combine undrained tomatoes, broth, olives, salt, lemon peel, pepper, and the remaining 2 teaspoons Greek seasoning. Pour over brisket mixture in cooker.
3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
4. Remove meat from slow cooker, reserving cooking juices. Thinly slice meat. Arrange meat and vegetables on a serving platter. Cover meat and vegetables; keep warm. Pour cooking juices into a glass measuring cup; skim off fat.
5. For sauce, if necessary, add water to cooking juices to make 2 cups. Transfer to a small saucepan. In a small bowl, combine the 1/4 cup water and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with meat and vegetables. If desired, serve with hot cooked noodles.

Pot Roast with Fruit-Chipotle Sauce

• 1  3-pound  boneless beef chuck pot roast
• 2  teaspoons  garlic-pepper seasoning
• 1  7-ounce package  mixed dried fruit
• 1/2  cup  water
• 1  tablespoon  finely chopped chipotle peppers in adobo sauce
• 1  tablespoon  water
• 2  teaspoons  cornstarch

Directions

1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers.
2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.
3. Transfer cooking liquid to a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat. Spoon sauce over sliced meat and fruit. Makes 6 to 8 servings.

Spicy Lime Beef Salad

• 1  pound  sugar snap peas, ends and strings trimmed
• 1    red bell pepper, quartered, cored and thinly sliced
• 1    medium cucumber, peeled, halved lengthwise, seeded and sliced thin
• 1  pound  skirt or flank steak
• 1/4  teaspoon  kosher salt
•     Freshly ground black pepper
• 3  tablespoons  vegetable oil
• 2    shallots, thinly sliced
• 2  tablespoons  fresh lime juice
• 2  tablespoons  fish sauce
• 1/2    fresh red chile (seeds and veins removed for less heat if desired), sliced crosswise
• 1 1/2  teaspoons  sugar
• 1  cup  grape tomatoes, halved
• 2  tablespoons  cilantro, chopped
• 2  tablespoons  mint leaves, chopped
• 2  tablespoons  roasted unsalted peanuts, chopped (optional)

Directions

1. Bring a medium saucepan of water to a boil. Add the sugar snaps and boil 1 minute. Drain and cool under cold running water; drain well. Slice sugar snaps on the diagonal into 1-inch pieces. Transfer to a shallow serving bowl and add the bell pepper and cucumber.
2. Heat a medium nonstick skillet over high heat 2 minutes. Pat the steak dry and season on both sides with the salt and black pepper to taste. Add 1 tablespoon of the oil to skillet and cook steak, turning once, until seared, about 5 minutes. Transfer to a plate.
3. Pour remaining oil into skillet. Add the shallots and sauté over medium-high heat until browned, 1 to 2 minutes. Stir in the lime juice, fish sauce, chile and sugar. Remove from heat.
4. Transfer steak to a cutting board; pour the juices from the plate into skillet. Thinly slice steak across the grain and return sliced meat to skillet; toss to coat.
5. Pour steak and shallot mixture over sugar snaps, bell pepper and cucumber. Garnish with the tomatoes, cilantro and mint and the peanuts if desired; serve immediately.

Mushroom and Asparagus Salad

• 1    whole-wheat English muffin (or 1 slice whole-wheat bread), torn into pieces
• 4  teaspoons  grated Parmesan
• 1/3  cup  plus 2 teaspoons olive oil
• 1/2  teaspoon  kosher salt
•     Freshly ground black pepper
• 2  tablespoons  minced shallot
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  reduced-sodium soy sauce
• 2  teaspoons  fresh thyme leaves, chopped, or pinch dried thyme
• 1 1/2  pounds  thin asparagus, trimmed
• 3  cups  trimmed and sliced cremini mushrooms
• 5  cups  salad greens
• 2    hard-boiled eggs, peeled and finely chopped

Directions

1. Preheat the oven to 450 degrees. In a food processor, pulse the English muffin into large, fluffy crumbs. Transfer bread crumbs to a medium bowl; toss with the Parmesan and 2 teaspoons of the oil. Season with the salt and black pepper to taste.
2. Whisk together remaining oil and the shallot, vinegar, soy sauce and thyme and a pinch of black pepper in a small bowl.
3. Spread the asparagus evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of the dressing; shake to coat.
4. In another medium bowl, toss the mushrooms with 2 tablespoons dressing. Scatter mushrooms evenly over asparagus, reserving bowl. Roast the vegetables 10 minutes.
5. Toss roasted asparagus and mushrooms to coat with their cooking juices and scatter bread crumbs over each sheet. Return sheets to oven and roast another 8 to 10 minutes or until vegetables are tender and bread crumbs are browned.
6. In reserved bowl, toss the salad greens with 2 tablespoons dressing; store leftover dressing in the refrigerator. Pile the salad on dinner plates. Top with asparagus and mushrooms, sprinkle with the chopped egg and serve.

Roast chicken with Spring Vegetables

• 3 1/2 pounds skin-on, bone-in chicken quarters
• Kosher salt and freshly ground pepper
• 1 lemon, halved
• 3 tablespoons extra-virgin olive oil
• 1 pound fingerling or other small potatoes
• 2 bunches radishes 1 bunch scallions
• 1 bunch baby carrots
• 1/4 cup chopped fresh dill

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.