Rachael Ray's Big Orange Book (63 page)

Next time you make a turkey sandwich, slap some of this veggie dip on the bread rather than mayo for a lighter and more flavorful lunch. Or serve it with baked pita chips, celery sticks, and carrot sticks for a healthy snack.

MAKES 2 CUPS

Preheat the oven 400°F.

Place the veggies on a rimmed baking sheet, drizzle with the EVOO and balsamic vinegar, and season liberally with salt and pepper. Toss to coat thoroughly, then roast the veggies for 30 to 40 minutes until brown and tender, turning them once or twice as they roast. Cool and transfer to a food processor with the basil and parsley. Pulse the vegetables to make a smooth puree. Transfer to a bowl and season with salt and pepper to taste.

BLT Guacamole Dip

SERVES 8

Preheat the oven to 350°F.

Place the bacon on a slotted pan and bake for about 15 minutes, or until crisp. Drain on a paper-towel-lined plate and when it is cool, coarsely chop.

Halve and pit the avocados and scoop the flesh into a bowl. Grate the garlic directly into the bowl, add the jalapeños and red onion, and squeeze the juice of the 2 lemons over the avocados. Mash to the desired consistency and season with salt. Top the guac with the bacon, lettuce, and tomatoes and serve with the tortilla chips.

SERVES 8

In a food processor, combine the feta, milk, walnuts, oregano, pepper, lemon juice, and hot sauce. Puree until smooth and creamy. Scrape the feta dip into a serving bowl and garnish with the red peppers and olives. Serve with cucumbers and crispy flatbreads for dipping.

Italian Nachos

SERVES 8

Preheat the oven to 350°F.

Heat the EVOO in a large saucepan over medium-high heat. Add the meat and brown it to the point where it is becoming a little on the crispy side, 10 to 12 minutes, breaking it up with a wooden spoon as you go. This will give the sauce a deep flavor. Move the browned meat over to one side of the pan and add the onions, carrots, garlic, and bay leaf to the empty side of the pan. Cook until the veggies are softened, about 5 minutes.

Deglaze the pan with the wine, scraping up all the browned bits of meat and veggies from the bottom of the pan. Raise the heat to high and add the salt, pepper, Worcestershire sauce, stock, crushed tomatoes, and tomato sauce. Cook until the sauce starts to thicken, 6 to 7 minutes. Remove from the heat and stir in the basil and parsley.

Spread half the corn chips on a rimmed baking sheet and top with half of the sauce (do your best to cover the chips). Top with half the cheese, then repeat with a second layer of chips, sauce, and cheese. Place in the oven to melt the cheese for just a couple of minutes. Top with the hot pepper rings and kalamata olives and serve hot.

Serve these spicy, crunchy bites as a healthy snack or in place of toasted nuts as a party nibble.

MAKES 1½ CUPS

Place the chickpeas in a medium, dry skillet. Season with the curry powder, cayenne, cinnamon, and salt and pepper and toast over medium-high heat for 8 to 10 minutes, until deep golden brown in color and crispy.

These are a hit for football season! Porchetta sandwiches, made with thinly sliced roast pork, are a favorite of my husband's. Add provolone for a cheesy combo panini.

SERVES 8

Preheat the oven to 400°F.

Cut 6 slits in the pork loin and nestle the garlic cloves into the slits. In a small bowl, combine the rosemary, thyme, EVOO, and grill seasoning. Rub the herb mixture into the pork loin, making sure to coat all sides. Place in a roasting pan or on a rimmed baking sheet and roast until the internal temperature reads 155°F on an instant-read thermometer, about 1 hour. Remove the pork to a cutting board and tent with foil. Let it rest for 15 minutes. Slice the pork loin thin.

While the pork is roasting, drain the giardiniera and place it in a food processor. Pulse the vegetables to finely chop into relish.

Spread the rolls with the giardiniera relish. Add some of the pork slices and set the roll top in place. Press in a panini maker until toasty and golden brown (see Tip).