2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

Shakshuka is a classic North African and Middle Eastern dish that’s eaten for breakfast or any meal of the day. Shakshuka means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. The best Shakshuka that I have had was at Tatte in Boston. Everything there is delicious!

Serves 1
to serve 2, double the recipe and use a larger sauté pan.
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1 ½ cups bottled or canned tomato sauce(prepared with no sugar or seed oils)
½ teaspoon cumin, curry powder or other spice or spice mix
1 pinch crushed red pepper
1 small red pepper, sliced (bottled roasted peppers are fine too)
2-3 fresh eggs
Optional: Fresh parsley, basil, or cilantro, grated or shredded cheese of choice, leftover vegetables, shredded chicken, meat, seafood, olives, capers

1. Preheat the oven to 450 degrees or preheat your broiler. Warm the tomato sauce, seasonings, and red pepper in an 8-inch oven proof sauté pan. Heat until simmering and cook until the peppers are just beginning to soften-about 3 minutes.
2. Create a “nesting spot” for your eggs in the sauce. Break the eggs into the pan. Place the pan in the oven and cook for 3-5 minutes or until the eggs have set to your liking. Alternatively, you can place a tight-fitting lid on the pan and cook the eggs. Serve hot.

Today I'll be cooking on WMUR's Cook's Corner and I've invited my trainer, Beth Civiello from Orange Theory Fitness to join me...hence the orange theme to my Thanksgiving side dish selections. I have been working out at Orange Theory in Nashua, NH for two years now and I absolutely love it! Over the years I have combined walking, running, and weight lifting as part of my workout routine. Two years ago I decided I needed someone to lead me through a routine that would challenge me and move me beyond my comfort zone. Orange Theory trainers and routines do just that. With the workouts and healthy food in mind, I chose these recipes to feature for my Thanksgiving feast. I hope you enjoy my Orange!

Check out the video here:     Cook's Corner

Adapted from a recipe by:
​Ana Sortun "Spice Flavors of the Eastern Mediterranean”

Serves 4
 
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice

1. Melt the butter in a medium sized saucepan. 
2. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter.  If using extract, add it to the butter. 
3. Add the carrots to the pan.
4. Cook the carrots over medium heat until they soften and become lightly glazed, about 10-15 minutes. Add the lemon juice and stir.  Season with salt and pepper to taste.

This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!

Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!   
Serves 6
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.

Serves 6

2 pink grapefruit
3 oranges
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
Kosher salt

1. Cut the rind off of the grapefruit and oranges being certain to remove all of the white pith from the fruit. Slice each into 1/8" thin, round slices. Place decoratively onto a platter.
2. Sprinkle with the mint and drizzle with the olive oil. Finish with a few grinds of pepper and two pinches of salt. 

This is a great "last minute" veggie that is ease to prepare. A new favorite at our house!

Serves 6

1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
Kosher salt

1. Melt the butter in a large saute pan over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Add the butternut squash spirals to the pan.
2. Cook, stirring occasionionlly to coat the squash with the sage butter for 5 minutes. The squash should be softened but still have a little "bite" to it when tasted. Season with pepper and salt to taste. Serve immediately.

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I featured this recipe on WMUR's Cook's Corner.  Click here to see the segment.

Makes 1 ½ cups
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
 
Combine all ingredients in small bowl.
 
How to serve your gremolata. When using these suggestions, add gremolata to taste.

• Toss gremolata with 1 pound of hot linguini, some shredded chicken, and cooked broccoli.
• Serve with cooked green beans.
• Stir 1 spoonful into a bowl of lamb stew, beef stew, chicken stew, soup, or ossobucco.
• Serve with roasted or seared chicken.
• Serve with grilled fish.