DAY Recipe

INGREDIENTS

2 lbs lean ground beef
2/3 cup flat leaf parsley , finely chopped
2 garlic cloves , grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups provolone cheese , shredded
salt and pepper

DIRECTIONS

Combine the ground beef, parsley and garlic and form into 6 patties, pressing your thumb into the center of each burger to prevent it from bulging when cooking.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook [...]

INGREDIENTS

2 tablespoons olive oil
1 shallot , diced
1 garlic clove , minced
1 3/4 arborio rice
1 cup dry white wine
6 cups chicken stock, heated
2 tablespoons butter
2 cups provolone cheese , shredded
salt and pepper
3 cups grape tomatoes , quartered
2 tablespoons fresh basil , chopped

DIRECTIONS

Heat olive oil in a stockpot.

Add the shallot and garlic and saute until translucent.

Add rice, stirring to coat.

Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.

Add in [...]

INGREDIENTS

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup aged provolone cheese , grated
1/4 cup parmigiano-reggiano cheese , grated
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

DIRECTIONS

Melt butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Slowly whisk in the warm milk, and cook.
Whisk constantly until thickened, about 4 to 5 minutes.
Remove the mixture from the heat and whisk in the provolone and [...]

INGREDIENTS

1 sheet puff pastry , cut into 2 equal rounds
3/4 cup diced sun-dried tomatoes packed in oil
2 tablespoons torn fresh basil leaves
6 pieces sliced mild provolone cheese
3 slices pancetta or bacon , roughly chopped (about 21/2 ounces)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Place puff pastry rounds on a parchment- lined cookie sheet & cover with plastic wrap. Set aside.

3. In a small bowl, combine sun-dried tomatoes & basil.

4. Uncover the puff pastry [...]

INGREDIENTS

3 tablespoons prepared pesto sauce
2 tablespoons low-fat mayonnaise
2 cups shredded cooked chicken
3 ounces provolone cheese , imported if possible, cut into small dice
4rectangular ciabatta rolls, sliced in half

DIRECTIONS

Mix pesto and mayonnaise.
Add chicken and cheese; toss to coat.
Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
Eat immediately or wrap tightly in plastic wrap until ready to serve.This can be refrigerated overnight.