Recipes by Nate

Cheesy Zucchini and Red Onion Flatbread

Makes 4 to 6 servings
active time
15 minutes

total time
40 minutes

Ingredients

• Nonstick vegetable oil spray
• 1 10-ounce tube refrigerated pizza dough
• 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
• 3/4 cup finely grated Parmesan cheese, divided
• 3 tablespoons chopped fresh Italian parsley, divided
• 1 small red onion
• 1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
• Olive oil

 

Recipes by Nate

Cobb Salad with Balsamic Shallot Vinaigrette

Makes 4 servings

Ingredients

Balsamic shallot vinaigrette

• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 2 tablespoons minced shallots

 

Recipes by Nate

Steak Salad with Herbs

Makes 4 servings

Ingredients

• 1 shallot, thinly sliced crosswise, separated into rings
• 1/4 cup red wine vinegar
1/2 cup plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise
2 ears of corn, husked
1 pound hanger or skirt steak
2 cups baby arugula
2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

 

Recipes by Nate

Tarragon Shallot Egg Salad Sandwiches

Makes 6 sandwiches

Active time: 25 min Start to finish: 45 min

Ingredients

For egg salad

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
• 2 teaspoons tarragon vinegar or white-wine vinegar
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

 

Recipes by Nate

Parmesan Peppers

Makes 4 servings

Ingredients

• 4 bell peppers (a mix of yellow, red, and orange)
• 1 clove thinly sliced garlic
• 8 thyme sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Juice of 1/2 lemon

 

Recipes by Nate

Orzo with Garbanzo Beans, Goat Cheese, and Oregano

Makes 4 servings

Ingredients

• 1 1/2 cups orzo (about 9 ounces)
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)

 

Recipes by Nate- Easy Egg Custard

Easy Egg Custard

Ingredients

• 2 cups whole milk
• 2 eggs (preferably free-range)
• 2 egg yolks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Freshly grated or ground nutmeg

Recipes by Nate - Eggs with cream, spinach and country ham

Eggs with Cream, Spinach, and Country Ham

Ingredients

• 1/4 cup thinly sliced country ham, finely chopped
• Scant 3/4 cup heavy cream
• 1 tablespoon finely chopped onion
• 2 tablespoons unsalted butter, divided
• 3/4 teaspoon finely chopped garlic
• 10 ounces spinach, coarse stems discarded
• 8 large eggs

• Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Recipes by Nate - Baked Pickle Chips

Baked Pickle Chips

• 1/2 cup panko
• 2 tablespoons all-purpose flour
• 2 egg whites, lightly beaten
• 32 low-sodium kosher dill pickle chips 

Recipes by Nate - Peppered Pork and Pears

Peppered Pork and Pears

• 1 teaspoon olive oil
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 2 teaspoons coarsely ground mixed peppercorns or black pepper
• 2 teaspoon salt, divided
• 1 teaspoon butter
• 1 cup thinly sliced leek (about 1 large)
• 2 firm Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
• 1/3 cup fat-free, less-sodium chicken broth
• 1/4 cup white wine
• 2 tablespoons pear brandy
• 1 tablespoon chopped fresh sage
• Sage leaves (optional) 

Recipes by Nate - Pork and Gorgonzola-Stuffed Chicken Breasts

Pork and Gorgonzola-Stuffed Chicken Breasts

• 2 ounces guanciale, finely chopped
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese 
• 1/3 cup finely chopped seeded tomato
   1/2 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons olive oil
  
  
  
  

Recipes by Nate - Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

• 1 whole garlic head
• 1/3 cup (3 ounces) goat cheese with herbs, softened
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
  
  
  
  

Recipes by Nate - Mexican Chicken Bake

Mexican Chicken Bake

• 2 tablespoons vegetable oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder

• Salt and ground black pepper to taste
• 4 ounces shredded Mexican cheese blend
• 1 cup salsa

Recipes by Nate- Hot Spiced Wine

Hot Spiced Wine

• 2 oranges
• 2 (750 milliliter) bottles red wine
• 1 (750 milliliter) bottle white wine
• 1 (3 inch) piece of fresh ginger, peeled and thinly sliced

•  3 cinnamon sticks
•  1/2 teaspoon ground cloves
• 1/3 cup brown sugar, or to taste
•  1/4 cup brandy (optional)

Recipes by Nate - Chicken Tamale Casserole

Chicken Tamale Casserole

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
  
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
  
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  
• 1 (4-ounce) can chopped green Chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  
• 2 cups shredded cooked chicken breast
  
• 1/2 cup fat-free sour cream
  
  

Recipes by Nate - Portobello Cheeseburgers

Portobello Cheeseburgers

• 2 teaspoons olive oil 
• 4 (4-inch) portobello caps
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon bottled minced garlic
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  
• 3 tablespoons reduced-fat mayonnaise
  
• 4 (2-ounce) sandwich rolls
• 2 cups trimmed arugula
• 1/2 cup sliced bottled roasted red bell peppers

Recipes by Nate - Stuffed meatloaf

Stuffed Meatloaf

 Ingredients

• 1 large egg
• 1/4 cup finely chopped onion
• 1/4 cup seasoned breadcrumbs
• 1 tablespoon ketchup
• 1/2 teaspoon Worcestershire sauce
• Salt
• Freshly ground pepper
• 1/2 pound ground beef
• 4 small balls fresh mozzarella
• 1 (8-ounce) can tomato sauce

Recipes by Nate - Pear Salad with Rasberry Cream

Pear Salad with Raspberry Cream

• 3/4 cup sour cream
  
• 1/4 cup raspberry preserves
• 3 tablespoons red wine vinegar
• 1/8 teaspoon Dijon mustard
• 4 firm, ripe pears
  
• 2 tablespoons lemon juice
• 1 head Bibb lettuce, torn
• 1 small head romaine lettuce, torn
  

Recipes by Nate - Green Beans with Mushrooms and Bacon

Green Beans With Mushrooms and Bacon

• 2 pounds fresh green beans, trimmed
• 8 bacon slices
  
• 3 cups sliced shiitake mushrooms (about 7 oz.)
• 1/4 cup chopped shallots
• 1/8 to 1/4 tsp. Dried crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt 

Grilled Pepper Poppers by Nate

Grilled Pepper Poppers

 1/2 cup (4 ounces) soft goat cheese

• 
  
  
• 1/2 cup (4 ounces) fat-free cream cheese, softened
  
  
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
  
  
• 1/2 cup finely chopped seeded tomato
  
  
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon kosher salt
• 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2 tablespoons chopped fresh cilantro