Zesty Vegetable Dip

Ingredients:

• 1 cup mayonnaise
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 envelope Italian salad dressing mix
• 1 tbsp dried minced onion
• 1 tbsp dried parsley flakes
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• Assorted raw veggies

Preparation:

1. In a small bowl, combine the first eight ingredients until well blended. Cover and refrigerate for two hours. Serve with veggies.

Makes 2 cups

Linguine with Sausage and Peppers

This classic Italian combination is made light and bright with turkey sausage and bell peppers. Arugula gives the dish a peppery taste. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• Coarse salt and fresh ground pepper
• 1 pound (box) linguine
• 1 pound turkey sausage, casings removed
• 6 garlic cloves, thinly sliced
• 4 yellow or red bell peppers, ribs and seeds removed, thinly sliced
• 4 tablespoons butter
• 4 cups arugula, torn

Preparation:

1. In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of the pasta water; return the pasta to the pot.
2. Meanwhile, cook the sausage and 2 tbsp water in a large covered nonstick skillet over medium until the fat renders, about 5 min. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 min.
3. Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 min. Add 3/4 cup of the past water and the butter; swirl to combine.
4. Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.

Cashew Chicken

Look for hoisin sauce and rice vinegar in the Asian food section of the grocery store. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It's used as a seasoning at the table and in cooking. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 tablespoon cornstarch
• Coarse salt and fresh ground pepper
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces) toasted (see note below)

Preparation:

1. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper
2. In a large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 min. Transfer to a plate.
3. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 min. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.
4. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 min. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over rice, if desired.

Toasting Cashews:

Spread the cashews on a baking sheet, and toast in a 350 oven until golden and fragrant, about 10 min.

Serves: 4

Prep Time: 30 min

Total Time: 30 min