Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes(4)

1 tablespoon fresh dill, chopped

4 slices challah or brioche bread, toasted

½ cup baby spinach or spring-green lettuce leaves

1 medium tomato, thinly sliced

1 avocado, sliced

1. In a large heavy skillet over medium-low heat, cook bacon until crisp. Transfer to a paper towel–lined plate.

2. In a small bowl, combine mayonnaise and dill; spread on two slices of bread. Layer spinach, tomato, bacon and avocado. Top with remaining bread.

TIP: Challah is a soft, rich bread that complements the sandwich. However, any mild bread works well.

SPRING

Quick and Easy Nachos

Garnish this family favorite with your choice of toppings—salsa, chopped lettuce, jalapeño, onions, sour cream…

Serves 4

5 cups whole tortilla chips (about 6 ounces)

1 can (about 15 ounces) black beans, drained and blotted dry

2 cups shredded cheddar cheese

3 scallions, sliced

1 tomato, chopped

1 avocado, chopped

Toppings, as desired

1. Spread chips on a large platter; top evenly with beans and cheese. Microwave just until cheese is melted. Top with scallions, tomatoes and avocados. Serve immediately with desired garnishes.

TIP: Keep the chips crispy by micro-waving them for the shortest amount of time possible.

SPRING

Steak Stir-fry with Snow Peas

Serve this quick stir-fry with rice.

Serves 4

3 tablespoons peanut oil or vegetable oil, divided

1½ pounds flank steak, cut into thin slices (see TIP)

¾ pound snow peas, trimmed

4 cloves garlic, minced

1 tablespoon peeled and minced fresh ginger

⅓ cup hoisin sauce

¼ cup reduced-sodium soy sauce

¼ teaspoon red pepper flakes, or to taste

Garnishes

2 scallions, thinly sliced

½ cup roasted unsalted cashews, chopped

1. Warm 1 tablespoon oil in a large non-stick skillet over high heat until very hot. Add half the steak and cook 1 minute, without stirring. Stir-fry 30 seconds, until lightly browned. Transfer to a bowl. Repeat the process with the remaining beef.

2. Warm another 1 tablespoon oil over high heat. Add snow peas and stir-fry 1 minute, until bright green. Push peas to the edges of the pan; add garlic, ginger, and remaining 1 tablespoon oil. Stir-fry 30 seconds. Stir in steak.

3. In a bowl, whisk hoisin and soy sauce with pepper flakes. Stir sauce into the mixture in pan; cook 1 minute. Garnish servings with scallions and cashews.

TIP: Freezing the raw beef for 15 minutes makes for easy slicing.

SPRING

Coconut Popcorn Shrimp with Mango-Lime Salsa

Don’t be daunted by the long ingredients list—everything comes together in minutes.

Serves 4

Shrimp

¾ cup canola oil

½ cup all-purpose flour

1 cup plain seltzer or club soda

Salt and black pepper

¾ cup panko crumbs or bread crumbs

¾ cup shredded coconut (sweetened or unsweetened)

1 pound large shrimp, peeled and deveined

Salsa

1 ripe mango, peeled and diced

1 red pepper, diced

½ jalapeño pepper, seeded and diced

2 scallions, thinly sliced

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

2 tablespoons fresh cilantro, chopped

Salt and black pepper

For shrimp:

1. Warm oil in a large, heavy skillet with at least 2-inch-high sides. In a bowl, whisk flour, seltzer, salt and pepper. In a shallow bowl, combine panko and coconut.

2. Dredge shrimp in the flour mixture, then the panko mixture. Transfer to a wire rack to dry slightly. Fry shrimp in the oil in two batches, about 2 minutes per side, until cooked through. Drain on paper towels.

For salsa:

1. While the shrimp cooks, make the salsa. In a medium serving bowl, toss mangoes, red and jalapeño peppers, scallions, oil, lime juice and cilantro. Season with salt and pepper. Serve with shrimp.

TIP: Panko crumbs make for a crisper crust. Find them in the Asian food section of your supermarket.

SPRING

SPRING

Seared Chicken with Lemon Spinach

Dinner in 15 minutes! There’s no need to dress the spinach—just drizzle the pan sauce over both chicken and greens. Serve with rice to soak up the savory sauce.

Serves 4

1 tablespoon olive oil

1¾ pounds thinly sliced, boneless, skinless chicken-breast halves

Salt and black pepper

1 shallot, minced

2 cloves garlic, minced

1 can (14¾ ounces) reduced-sodium chicken broth

2 tablespoons fresh lemon juice

2 tablespoons drained capers, rinsed

4 handfuls (about 5 ounces) baby spinach leaves

1. Warm oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken 5 minutes, until browned on both sides and just cooked through. Transfer to a platter; cover to keep warm.

2. In the same skillet (no need to clean) over medium heat, cook shallots and garlic for 30 seconds, stirring. Add broth; bring to a simmer, scraping up brown bits from the bottom of the pan. Cook 5 minutes, until the broth is reduced to about ¾ cup. Add chicken and any juices from the platter; simmer 1 minute, until heated through. Remove from heat; stir in lemon juice and capers.