Nonna K.

 .75 Oz. non-Alcoholic Gin .5 Oz. Grapefruit Juice Put all the ingredients into a shaker except the ice. Shake well for about 30 seconds to a minute

 4 PACKAGES OF INSTANT RAMEN NOODLES 1 BLOCK OF SMOKED TOFU (7 OZ), SLICED Prepare the ramen noodles as per package. Sautee the tofu slices in a pan until golden brown and slightly crispy, set aside.

  1 cup pearled farro 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced 1/2 to 1 jalapeño pepper, thinly sliced 1 1/4 pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander 1/2 cup roughly chopped fresh mint Directions Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. Fluff the farro with a fork and add it to the pl

  1 1/2 cups boiling water 1 cup bulgur wheat 1/4 cup freshly squeezed lemon juice (2 lemons) Olive oil Kosher salt 1 whole (2 split) chicken breast, bone in, skin on Freshly ground black pepper 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (2 bunches) 1 cup chopped fresh flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced 2 cups halved cherry tomatoes Directions Preheat the oven to 350 degrees F. In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle. Remove the chicken meat from the bones and discard the skin. Cut

    cup finely chopped roasted red peppers 2 tablespoons golden raisins, chopped 1 tablespoon finely chopped fresh parsley 1 tablespoon cider vinegar 2 teaspoons capers, rinsed, drained and finely chopped  Kosher salt and freshly ground black pepper 1 small head cauliflower (about 2 pounds) 2 tablespoons extra-virgin olive oil Get Ingredients Powered by Add to Shopping List View Shopping List Ingredient Substitutions Directions Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.  Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5

  1   slice   whole-grain bread, toasted 2   tablespoons   mascarpone cheese ¼   cup   berries, such as raspberries, blueberries and/or chopped strawberries 1   teaspoon   mint leaves Top toast with mascarpone, berries and mint. Originally appeared: EatingWell Magazine, May 2019