Make Beauty Simple

 

Directions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.

 Hazelnut and Turkey-Sausage Stuffed Mushrooms

You'll be proud of this dish. 

You can make this dish a day ahead.


Ingredients (Serves 8 Makes 24 pieces)
24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme, plus leaves for garnish
Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.
5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
5 lemons
2 cups tightly packed baby spinach
2 tablespoons mayonnaise
1 tablespoon finely chopped shallot
1 garlic clove, finely chopped
3/4 cup part-skim ricotta cheese
1/4 teaspoon coarse salt
1/8 teaspoon cayenne pepper
Freshly ground pepper
1/3 cup plus 2 tablespoons shredded part-skim mozzarella
1 tablespoon shredded Parmesan cheese
1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
Preheat oven to 350 degrees. Place artichokes in a large stockpot; cover with water by 3 inches. Halve 4 lemons; squeeze juice into water, and add rinds. Bring to a boil. Cover; cook 20 minutes. Transfer artichokes to a wire rack set over a rimmed baking sheet; let drain upside down. Let cool completely. Remove leaves, reserving 3 cups. For each artichoke, trim inner part to the heart; scrape out fuzzy choke, and discard, reserving heart.
Put spinach into a steamer basket set over boiling water. Cook until wilted, about 2 minutes. Let cool. Squeeze out water, and coarsely chop spinach.
Pulse artichoke hearts, the finely grated zest and juice of remaining lemon, the mayonnaise, shallot, garlic, ricotta, salt, and cayenne in a food processor until combined; season with pepper. Transfer to an ovenproof dish. Stir in spinach and 1/3 cup plus 1 tablespoon mozzarella. Sprinkle with Parmesan and the remaining tablespoon mozzarella.
Heat dip in oven 10 minutes. Remove from oven. Preheat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve dip with artichoke leaves and toasted baguette.