Ingredients
•4 large russet potatoes
•4 tablespoons extra-virgin olive oil, plus more for brushing
•2 tablespoons all-purpose flour
•2 cups milk
•1 bunch spinach, roughly chopped
•4 thin slices ham (about 3 ounces), cut into strips
•Pinch of cayenne pepper
•Pinch of freshly grated nutmeg
•Kosher salt
•4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)
Directions
Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Per serving: Calories 560; Fat 28 g (Sat. 10 g; Mono. 14 g; Poly. 2.3 g); Cholesterol 49 mg; Sodium 445 mg; Carbohydrate 57 g; Fiber 5 g; Protein 23 g

From: Cooking Light (modified)

2 tb butter
1/4 cup chopped onion
1/4 cup celery
2 tb flour
3 cups milk
2 cups chopped roasted chicken
1-1/2 cups fresh/frozen corn kernels
1/4 ts dried thyme
1/4 ts ground red pepper
1/8 ts salt
1 can (14 oz) can cream-style corn
thyme sprigs (optional)
+ 1 small potato
+ 1 cup chicken stock

Ingredients
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

From: foodtv.com

Ingredients
1 (16-ounce) bag frozen artichoke hearts, thawed
1 (14-ounce) can low-sodium chicken stock or broth
3/4 cup Marsala wine
2 teaspoons Italian seasoning
1 tablespoon crushed garlic
1 medium Roma tomato, seeded and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lemon juice
Directions
Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.

To serve, use a slotted spoon to remove hearts from braising liquid.

From: foodtv.com

Ingredients
1/4 cup balsamic vinegar
1/4 cup soy sauce
4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
1 red onion, diced
1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
2 large ripe fresh tomatoes
1 tablespoon fresh dill, minced
Directions
Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.