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Lemon almond bars

Ingredients

• 2 3/4 cups granulated sugar, divided 
• 3/4 cup butter, softened 
• 2 tablespoons plus 1 tsp. lemon zest, divided
• 3 1/4 cups all-purpose flour, divided
• 1/2 teaspoon table salt, divided 
• Vegetable cooking spray
• 6 large eggs 
• 1/4 cup chopped crystallized ginger
• 1 teaspoon baking powder
• 2/3 cup fresh lemon juice
• 1/4 cup butter, melted 
• 1/2 cup sliced almonds
• Garnish: powdered sugar

Preparation

1. 1. Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.
2. 2. Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce oven temperature to 325°.
3. 3. Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest; pour over crust.
4. 4. Bake at 325° for 15 to 20 minutes or until filling is just set. Remove from oven.
5. 5. Stir together remaining 3/4 cup flour, 1/2 cup sugar, and 1/4 tsp. salt in a small bowl. Stir in melted butter until well blended. Stir in almonds. Sprinkle over hot lemon mixture, and bake 20 to 25 more minutes or just until lightly golden. Cool completely in pan on a wire rack (about 1 hour). Cut into squares.

Confetti Giardiniera

• SERVINGS: 4 1/2 CUPS

Ingredients 

1. 3 jalapeño peppers, cut into 1/4-inch dice


2. 1 green bell pepper, cut into 1/4-inch dice


3. 1 yellow bell pepper, cut into 1/4-inch dice


4. 1 small onion, cut into 1/4-inch dice


5. 1 celery rib, cut into 1/4-inch dice


6. 1/2 medium carrot, cut into 1/4-inch dice


7. 1/2 small cauliflower, cut into 1/4-inch florets


8. 1/4 cup plus 2 tablespoons kosher salt


9. 3/4 cup apple cider vinegar


10. 1/2 cup canola oil


11. 2 garlic cloves, minced


12. 1 teaspoon minced oregano leaves


13. 1/2 teaspoon crushed red pepper


14. 1/4 teaspoon mustard seeds


15. 1/4 teaspoon celery seeds


16. 1/4 teaspoon freshly ground pepper

Directions 

1. In a bowl, toss the jalapeños, bell peppers, onion, celery, carrot and cauliflower with the salt. Add cold water to cover and refrigerate for 12 hours.


2. Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.


3. In a medium bowl, whisk the vinegar with all of the remaining ingredients. Add the vinegar mixture to the jar and stir well. Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.

Shrimp and Black Bean Stir Fry

Ingredients

• 1/2 medium-size red onion, sliced


• 1 medium-size red bell pepper, sliced $


• 3 tablespoons olive oil, divided $


• 1 cup fresh corn kernels (about 2 ears)


• 1 pound peeled and deveined large, raw shrimp


• 3 garlic cloves, sliced


• 1 cup chopped fresh mango or pineapple $


• 1 (15-oz.) can black beans, drained and rinsed


• 1/2 cup teriyaki baste-and-glaze sauce


• 1/4 cup pineapple juice $


• Hot cooked rice


• Garnish: cilantro leaves

Preparation

1. 1. Stir-fry onion and bell pepper in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet.


2. 2. Add corn and 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet.


3. 3. Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn-and-onion mixture. Serve over hot cooked rice.


4. Note:  tested with Kikkoman Original Teriyaki Takumi Collection Sauce.