Rice, Cheddar & Spinach Pie Rice, Cheddar & Spinach Pie

This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

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• By: EatingWell Test Kitchen

Ingredients 6 servings

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• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 3 cups cooked instant or quick-cooking brown rice

• 1 cup diced extra-sharp Cheddar cheese
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup nonfat milk

Padma Lakshmi's Ginger Turmeric Patrón Margarita

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  'Top Chef's' Padma Lakshmi shakes up a plain margarita with spicy ginger and fragrant turmeric. (Patrón)

When Padma Lakshmi steps off the "Top Chef" set, food is never far from her mind. As a self-professed lover of spice, Lakshmi infuses global flavors in plenty of her own recipes-- including this signature margarita with spicy ginger and turmeric. This recipe was created after a Season 14 competition filmed at Patrón’s Hacienda in Jalisco, Mexico. Making your own syrup makes a world of difference in this basic margarita upgrade. 

Ingredients

Ginger Turmeric Syrup

• ¾ Cup Sugar
• 1 Cup Water
• 4 Inches Fresh Ginger Root, Peeled and Sliced
• 1 Teaspoon Turmeric Powder

For the Margarita

• 2 oz Patrón Silver
• 1 oz Ginger Turmeric Simple Syrup (see above)
• 1 Tablespoon Fresh Lime Juice
• 3-4 Fresh Mint Leaves

Spicy Rim Garnish

• ½ Teaspoon Ground Turmeric
• ½ Teaspoon Ancho Chili Powder
• 2 Teaspoon Coarse Salt

Preparation

To make the syrup:

In a small saucepan, combine sugar, water and sliced ginger. Place over medium heat and bring to boil. __cook until sugar dissolves. Let steep for at least 10 minutes. Add the turmeric powder and stir until incorporated. Strain syrup through a coffee filter.

Assemble the cocktail:

Tear mint leaves, and add to a cocktail shaker with ice. Add the Patrón, lime juice and ginger turmeric syrup and shake vigorously.

Create the rim:

Combine ancho, turmeric and salt on a small plate and mix to combine. Wet the top of a rocks glass with a wedge of orange and dip in spice mix

Pour drink into prepared rocks glass and garnish with an orange wedge if desired.

Butternut Tagliatelle, Mushroom-Pecan Ragout with Pine Nut Parmesan

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  Matthew Kenney Cuisine

With the quick rise in vegetarian/vegan trends, Executive Chef Scott Winegard of Matthew Kenney Cuisine created this delicious, healthy and veggie-focused dish. The Butternut Tagliatelle with Mushroom-Pecan Ragout with Pine Nut Parmesan is perfect for any palate whether your crowd consists of vegans or carnivores – this plant-based dish is sure to keep guests pleased.

Ingredients

• 1/4 Cup extra virgin olive oil
• 2 Shallots, small dice
• 2 Large carrots, small dice
• 2 Celery stalks, small dice
• 2 Cups button mushrooms, cut in quarters
• 2 Cups beech mushrooms, chopped OR shiitake, diced
• 2 Cups cooked chick peas
• 1 Tablespoon sea salt
• 1/4 Cup dry white wine
• 2 Cups raw pecans, rough chopped
• 1/4 bunch thyme, leaves
• 6 large sage leaves, minced
• 1 3 inch sprigs worth of rosemary leaves, minced

Preparation

In a large sauce pan heat oil and add shallots, carrots and celery. Sweat on low heat, being careful not to burn, for about 5 mins until they begin to soften. Add mushrooms, chickpeas and salt and increase burner heat slightly, cooking for an additional 2 minutes. Add wine and raise heat even more. Stir and let wine __cook down for a few minutes, until reduced by half. Add pecans, stir and reduce heat. Add herbs and stir; let simmer, check for seasoning; add a few grinds of fresh cracked black pepper to taste.

 (Courtesy Anheuser-Busch Companies)