2 cups steamed/cooked broccoli pieces
1 lb. beef tenderloin strips
1 lb. spaghetti pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
3 tsp. soy sauce
2 tsp. roasted sesame oil
4 Tbsp. olive oil
4 Tbsp. rice wine vinegar
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.
Place beef strips into the marinade and allow to marinate for an hour in the refrigerator.
Remove beef from marinade. Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.
Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
½ cup granulated sugar
2 cups All Purpose Flour
7 oz. unsalted butter, chopped and chilled
1 tsp. lemon zest
1/8 teaspoon salt
1 large egg
¼ cup strawberry jam
Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients. Add cold pulse and pulse to combine until it resembles large cornmeal. Add the egg and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Remove dough and roll out to ¼ inch thick. Place into a 9 inch tart pan. Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.
Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes. Remove shell from oven and allow to cool. Spread bottom of shell with strawberry jam.
2 ¼ cup ground walnuts
2/3 cup sugar
¼ cup cocoa powder
¼ teaspoon cinnamon
3 large eggs
Mix all ingredients together until smooth and place into cooled partially baked tart shell.
Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough. Weave the strips into a lattice top.
Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.
Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette
8 cups Romaine lettuce, shredded
1 bunch watercress
1 cup mandarin orange segments
1 cup slivered almonds, toasted
1/2 cup scallions, julienne
Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette. Portion onto six serving plates. Attractively arrange grilled shrimp atop salad. Garnish with orange segments, toasted almonds and scallions. Drizzle with extra vinaigrette dressing as desired.
Makes 1 Cup
1/4 cup Limoncello liquor
1 Tbsp. sugar
3 Tbsp. ginger, peeled & grated
3 Tbsp. olive oil
Combine all ingredients in a non-reactive bowl.
18 jumbo shrimp, deveined, tail on
1/4 cup olive oil or canola oil
Kosher salt and fresh cracked black pepper
Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.
3 cups cooked quinoa
1/4 cup minced scallions
2 cups chiffonade spinach
1 cup chopped pea pods
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
Strawberry Balsamic Vinaigrette
6 large fresh strawberries
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste
Toss salad ingredients together in large bowl. Set aside.
In a food processor or blender, blend together dressing ingredients and adjust to taste. Strain out strawberries seeds if desire. Toss with salad.
Sausage Apple Puff Pastry
1/4 cup vegetable oil (preferably blended)
1/2 lb. loose sweet Italian sausage meat
1/2 onion, diced
1 cup potato, peeled, diced
1 granny smith apple, peeled, cored and diced
1 large garlic clove, minced
½ cup shredded cheddar cheese
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten for egg wash
Heat oil in a large skillet. Sauté potatoes and onions in heated oil until onions are transparent. Add garlic. Add sausage meat and apples. Sauté until sausage is fully cooked. Put filling aside to cool. Once cooled fold in cheddar cheese.
Preheat oven to 400° F.
Unfold thawed pastry sheet on floured work surface. Roll out to 12x10-inch rectangle.
Cut pastry into eight squares. Brush each square with beaten egg.
Spoon cooled sausage mixture in center of each square.
Fold half over , covering filling and use a fork to seal the edges closed.
Arrange rolls seam side down on parchment lined sheet. Brush with egg wash.
Bake until rolls are puffed and golden, about 20 minutes.
Apple Chicken Salad
4 cups Rotisserie chicken pieces
1 cup red onion, diced
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
2 granny smith apples, peeled, cored, large dice
1 cup real mayonnaise
3/4 cup plain Greek yogurt
1 Tbsp. fresh lemon juice
1/4 tsp. salt
Fresh ground pepper to taste
Garnish: 1/3 cup almond slivers, toasted
In a large mixing bowl, whisk together the mayo and the lemon juice. Add salt, celery, onion, apples, and grapes. Mix until incorporated. Fold in the grilled chicken. Chill in refrigerator until ready to serve.
Just in time for Hanukkah! Free app available on iTunes. Select from 2-8 players with three different game modes: Traditional, Vegas and Turbo! (really just speed settings).
To spin the dreidel, just swipe your finger across your iPhone's screen. The app keeps track of who's turn it is, each player's gelt (coins) and makes sure there is no cheating.
This app is a great way to bring old world tradition to the next generations...plus, its fun at parties!
Fine Cooking's Thanksgiving Menu Maker is not just another FREE recipe app...Its an all-in-one Thanksgiving organizer!
Search from over 75 apps, entrees, sides and desserts.
Once you add an item to your menu, it automatically loads the ingredients onto a shopping list! Take the app with you on your shopping trip or email it to yourself to print out. PLUS...it offers a Thanksgiving planner. Reminders of when to take the turkey out of the freezer, when to put it in the oven, when to bake your pies, when to put the beans on...just set your intended meal time and the app does the rest!
Plus it offers how-to-videos, wine parings and suggestions on what to do with the leftovers.
**Also, consider NFL Mobile...keep track of the game from the table!
Jason “Pottsy” Potter is responsible for getting you to work in the smoothest way possible, delivering morning traffic on The Wave....as well as producing and contributing to the Wave Morning show with Dan and Grace.
Before moving to Northeast Ohio in 2006, Pottsy hosted a morning show at WESB-AM and WBRR-FM in Bradford, Pa for nearly a decade. Since coming to his new hometown, he has spent time on the air at WOBL and WDLW in Oberlin and at WAKR in Akron. He was also a maintenance man and contractor, flipping houses in the Cleveland area for a few years...so if something needs to be fixed around the radio station, we call Pottsy!
While not on the air, Pottsy's life revolves around his two boys and the things they do to make his wife roll her eyes: Legos, action figures, cartoons, “guy noises” and model trains. He is enjoying being a kid again just as much as he enjoyed it the first time around. He has taken an active role in the Boy Scouts of America as a leader of his sons' Cub Scout Pack and loves that he is home early enough to walk his kids home from school.
Grace Roberts is co-host of 107.3 The Wave's Morning Show, “Dan & Grace in the Morning”, as well as the Community & Public Affairs Director for Rubber City Radio Cleveland. She is the curator and host of “Wavelengths”, the station’s community magazine program that explores news, culture, and lifestyles in Northeast Ohio.
Formerly, Grace was a mainstay with Radio One Cleveland including host of Community Affairs Program, Urban Spotlight, Co-host of entertainment show, Access Cleveland and “First Lady” of Mid-days on Cleveland's Inspiration Station, Praise 1300 AM.
You may find Grace “On The Go”, throughout Northeast Ohio, featuring organizations serving the community including Malachi House, NASA Glenn Research Center, Maltz Museum of Jewish Heritage & United Cerebral Palsy of Greater Cleveland. “At Your Service, how may I serve?” is her life's mantra and greatest passion to serve others.
Roberts' has had the pleasure of interviews/conversations with the likes of Cuyahoga Community College President, Alex Johnson; U.S. Secretary of Education, Arne Duncan; Former Surgeon General, Dr. Regina Benjamin; Yolanda King (Daughter of Dr. Martin Luther King); Celebrity Clinical Psychologist/Author, Dr. Sherry Blake; legendary, Chubby Checker and President Barack Obama.
Grace is a proud graduate of Neighborhood Leadership Cleveland of NLI and studied Communications Management at Cleveland State University. She is a Veterans advocate and an active board member with various non-profit organizations in Northeast Ohio. Grace enjoys volunteering, skating, volleyball,traveling and she just started her own voice-over agency, Voices of Grace.
In 2016, Grace experienced one of the hardest, most painful events in her life, losing her younger sister. She credits her journey to healing to much prayer, and the soothing sounds of Cleveland's Smooth FM, the WAVE. Grace's enjoys listening to her favorite artists Michael Franks, Steve Cole & Sade on the WAVE app. Roberts lives in Northeast Ohio with her family, including her mini schnauzer, Jada.
Dan Deely is on 107.3 The Wave as a morning drive host from 6 am to 10 am weekdays. Dan has been a regular voice on Cleveland radio since 1984 at Majic 105.7, Q104, 95.5 The Fish and WDOK. Dan was also a familiar face on Cleveland television as the original weekend weatherman on WUAB channel 43’s Ten O’clock news and also did weekend weather on WOIO channel 19 and WKYC channel 3.
Dan and his wife Mary Jo have lived in Independence since 1990 with their sons Joe 21 and Paul 17. He is thrilled that the studios for 107.3 The Wave are located in Independence! Dan’s very first job in radio was hosting a jazz show at his college radio station, so joining the staff of The Wave feels like coming full circle!
Dan loves golf, grilling and summertime! Winter…not so much. There are enough things in your day that aren’t smooth…your radio station doesn't have to be one of them! Join Dan for a smooth, stress free start to your day!
Pasta e Fagioli Soup with Crostini
By Loretta Paganini
3 Tbsp. olive oil
1/8 lb. pancetta, chopped small dice
4 cloves garlic, minced
1 onion, chopped small dice
Salt and pepper
1 cup tomato sauce
2 qt. stock
2 cans cannellini beans, drained & rinsed
1/4 cup fresh Italian parsley, chopped
1 cup pastina pasta, cooked
1/4 cup parmesan cheese, grated
Heat oil in a large saucepan. Brown pancetta first, and then add garlic and onion and cook until soft. Season with salt and pepper.
Stir in tomato sauce and stock. Cook for 10 minutes. Process 1 can of the cannellini beans in the food processor. Add whole beans and pureed beans and parsley. Cook for 20 minutes.
In a separate pot, cook 1 cup of pastina pasta until it is al dente. Drain and reserve.
Serve with pastina, crostini and parmesan cheese.