SNO BALLS RECIPES

Steps:

• Heat oven to 425°F, with rack at center
• Toast bread while you prep the tomatoes by arranging on foil- and parchment-lined baking sheet
• Spray tomatoes with oil and season with salt, pepper and thyme
• ?  Transfer lightly golden toasted bread to bowl and add tomatoes to oven, raise heat to 450°F and slump and brown tomatoes, 15 minutes
• Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat and cook squash 8 minutes until lightly brown, seasoning with salt, pepper and nutmeg
• Add onions and radicchio and season with sumac or paprika, salt and pepper, then toss 4 to 5 minutes more until tender crisp and edges are charred
• Meanwhile, combine garlic, vinegar and salt and pepper in a bowl and let sit a few minutes
• Whisk in molasses, orange zest and juice, honey or agave and remaining EVOO
• Pour cooked squash and Treviso over bread, add tomatoes, herbs, seeds, nuts and dressing
• ?Lastly, heat a small nonstick pan with a little cooking spray, add cheese and brown, 1 to 2 minutes on each side
• Remove, dice and top salad
• Toss salad for at least a minute and serve

Steps:

• Melt 4 tablespoons butter in Dutch oven over medium heat
• Add onions and season with salt, then add bay leaves, cover and soften 10 minutes
• Add garlic, pepper and allspice or cloves and stir a minute or 2
• Add tomato paste, stir and let cook a minute
• Add red wine and increase heat to reduce wine slightly
• Add stock and cook at low simmer 1 ½ to 2 hours, then remove the bay leaves and add vinegar
• Listicle: Rachael Ray 5-Quart Cast Iron Casserole When sauce has been cooking for an hour, heat water for pasta to a boil and preheat broiler or oven to 550°F
• Spray a single layer of stemmed kale with oil, season with salt and broil or bake at 500°F on a foil-lined baking sheet until very crisp and browned
• Cool to handle
• Season again with salt and crackle into pieces
• Undercook pasta a minute less than directions in salted water and reserve ½ cup of the liquid
• Add cooking water and 2 tablespoons butter to pasta and combine with sauce and a handful of cheese
• Serve in shallow bowls topped with crispy kale