Ring in new year with some new and different flavors

Get started in the new year with some new and different recipes. Yes, I am sure there were many new recipes tried over the Christmas season, but let's keep that going by exploring interesting new ingredients and recipes. To help us get started, Martha Maxton of Cape Girardeau sends in a few of her go-to favorites that she would like to share with you.

On this first recipe, Martha notes for her and Ralph, she makes half of this recipe, and it is just enough for them for two meals. She also would like to try using dried cranberries and almonds in place of the carrots and onion. Be creative and try your own favorite ingredients and make it your new favorite side dish.

Quinoa Pilaf

1 tablespoon vegetable oil

1/4 cup chopped onion

2 carrots, chopped

1 cup quinoa

2 cups vegetable broth or 2 chicken bouillon cubes and 2 cups water

Fresh parsley, chopped, if desired

Walnuts, chopped, if desired

* Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes. Add carrots and cook for 3 more minutes.

* Stir in quinoa and broth, bring to a boil. Reduce to simmer, cover and cook 15 to 20 minutes, or until quinoa is tender and fluffy.

* In a bowl, toss quinoa together with walnuts and fresh parsley, if desired.

Southern Italian Chicken Soup

1 large onion, diced

1 celery rib, thinly sliced

2 carrots, chopped

1 garlic clove, minced

3 tablespoons olive oil, divided

6 cups chicken broth

1 (15.5 ounce) can diced tomatoes

1 teaspoon dried Italian seasoning

1/4 teaspoon dried crushed red pepper

4 (6 to 8 ounce) skinned and boned chicken breasts

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups sliced okra, fresh or frozen

1 (15.5 ounce) can black-eyed peas, drained and rinsed

1 (9 ounce) package refrigerated cheese-filled tortellini

Freshly grated Parmesan cheese

* Sauté first 4 ingredients in 2 tablespoons hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.

* Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.

* Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan. Makes about 8 servings.

Honey-Mustard Salmon

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon white wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless salmon fillets

* Preheat broiler with oven rack 6 inches away from heat.

* Stir together first 5 ingredients in a small bowl.

* Arrange salmon fillets on an aluminum foil-lined baking sheet; brush salmon with honey-mustard sauce.

* Broil salmon, rotating pan halfway through, 8 minutes or until just cooked through. Makes 4 servings.

Steamed Salmon with Mustard Greens or Kale, Soy Sauce and Ginger

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil, plus additional for drizzling

3 garlic cloves, chopped (or less)

1 (1-inch-thick) slice peeled fresh ginger, minced (or ground)

1 pound mustard greens or kale, cleaned, stemmed and torn into pieces (about 10 ounces, trimmed)

1 tablespoon soy sauce, plus additional for drizzling

2 (6 to 8 ounce) salmon

1/4 teaspoon coarse salt

Freshly ground pepper

* Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes.

* Add greens, soy sauce and a small amount of water and sauté until greens wilt, about 2 minutes.

* Spread greens in bottom of pan. Top with salmon. Cover pan, reduce heat to medium and let fish steam until just thoroughly cooked, about 6 minutes. Serve fish on top of greens and drizzle with a little sesame oil and soy sauce. Serves 2.

Butternut Squash and Cranberry Couscous

4 cups peeled and diced butternut squash

1 tablespoon + 1 teaspoon olive oil, divided

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

5 ounces dried cranberries

4 cups water, divided

10 ounces couscous

2/3 cup sliced almonds, toasted

1/3 cup diced celery

Zest of 1 lemon

4 tablespoons lemon juice (about 2 lemons)

* Preheat oven to 400 degrees. In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake for 15 minutes or until tender. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.

* In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.

* In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature. Yield: 7 servings.

Have a great week, and until next time, happy cooking.