Ingredients

4 franks
2 tablespoons grill seasoning
2 deli slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
2 small onions, sliced 1/4 inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
Salt
2 tablespoons butter, melted
4 hot dog buns

Directions

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.

Serves 4.

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Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 1/2 tablespoons all-purpose flour
1 3/4 cups milk
3 1/2 cups grated (9 ounces) yellow cheddar cheese
2 cans (15 1/2 ounces each) white beans, drained and rinsed
2 cups smoked beef franks (7 ounces), halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup finely crushed croutons

Directions

1. Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion, and saute, stirring frequently, until translucent, 3 to 4 minutes. Add flour, and stir to coat onion. Reduce heat to medium. While stirring with a whisk, add the milk in a steady stream; continue whisking constantly, especially in the corners of the pan, until combined. Continue to cook, whisking constantly, until sauce begins to thicken slightly, about 2 minutes. Add the cheese 1 cup at a time, stirring to combine after each addition.
2. Remove from heat, and stir in the beans and sausage. Season with salt and pepper, and transfer to an 8-inch square or 6-cup-capacity ovenproof dish.
3. Sprinkle croutons over the top of the casserole, and bake until edges are bubbling, about 15 minutes. Remove from oven. Let cool slightly before serving.

Serves 4 to 6.

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Ingredients

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Directions

1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
3. Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
4. Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

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Ingredients

3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 tsp. finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 oz. (4 cups) club soda, chilled
Fresh mint sprigs (optional)
Watermelon wedges or balls (optional)

Directions

1. Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve; discard pulp.
2. In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl.
3. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda.
4. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately.

Serves 10.

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Ingredients

1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
1 ounce ginger, peeled and sliced
2 garlic cloves, smashed
Canola oil, for grill pan
1 package (14 ounces) extra-firm tofu, drained and pressed
Coarse salt and freshly ground pepper
2 teaspoons reduced-sodium soy sauce, plus more for seasoning
6 ounces soba noodles
1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
4 ounces snow peas, trimmed, halved on the bias
1 red serrano chile, thinly sliced crosswise
1 teaspoon black sesame seeds, for garnish

Directions

1. In a medium saucepan, combine scallion whites, ginger, garlic, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until flavorful, about 25 minutes.
2. Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.
3. Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba until 1 minute before al dente.
4. Add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired.
5. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.

Serves 4.

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