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Category: Meat Free

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

 

1 pound heirloom tomatoes (various sizes and colors if possible)

1 tsp. kosher salt (plus more for seasoning)

3 ounce grated sharp cheddar cheese

½ cup mayonnaise

1 T.  cider vinegar

2 scallions (white and light green parts finely chopped)

1 T.  chopped dill

2 tsp. brown sugar

1 tsp. mustard seeds

1 tsp. celery seeds

freshly cracked back pepper (as needed for seasoning)

1 (14-oz) package all-butter puff pastry *(thawed in the refrigerator if frozen)

dill sprigs (for serving, optional)

 

Cut the tomatoes into ⅓ to ½‑inch thick slices. Arrange tomatoes slices on a large, rimmed baking sheet lined with a thick layer of paper towels. Season with 1 tsp. salt and top with another layer of paper towels. Let the tomatoes stand at least 10 minutes so that the paper towels absorb the excess juices and the tomato liquid doesn’t seep out while baking and make the crust soggy. In a medium bowl stir together cheese, mayonnaise, cider vinegar, scallions, chopped dill, brown sugar, mustard seeds, celery seeds and season with a big pinch each of salt and black pepper. Set aside. On a lightly floured work surface using a lightly floured rolling pin, roll out the puff pastry to about a 10-by-15-inch rectangle that is about ¼‑inch thick. Lay the rolled puff pastry sheet on a parchment-lined rimmed baking sheet. Chill at least 20 minutes before proceeding.  Meanwhile, set the oven rack in the lowest position. If you have one place a pizza stone on the rack and preheat oven to 425°F. Once the pastry has chilled spread cheese mixture evenly over top, leaving a 3/4‑inch border. Discard the wet paper towels covering the tomatoes then pat the tomatoes dry with fresh paper towels. Lay the drained and dried sliced tomatoes in a slightly overlapping single layer on top of the cheese mixture, maintaining the border. Use the prettiest slices you may not need them all. Season with salt and pepper. Bake until crust is golden brown, 25 to 30 minutes; let cool at least 5 minutes before sliding the tart onto a serving plate. Top with dill sprigs (if using) before slicing. Serve warm or at room temperature.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

 

8 oz long pasta of your choice (fettuccini)

4 garlic scapes

about 20 snow pea pods OR 1/2 c fresh peas

1 T butter

1 T olive oil

1/4 c white wine

1/4 c cream

1 sprig fresh oregano

1/2 c fresh grated Asiago cheese (parmesan would be fine, too)

kosher salt

pepper

 

Slice garlic scapes into 1/2 inch pieces, trimming off any tough or woody ends. Slice snow pea pods into 1/4 inch slices. Rough chop the herbs. Bring a pot of water to boil for pasta. Cook pasta according to instructions on box in well salted water. While pasta cooks prepare sauce. Heat a skillet over medium high heat. Add butter and oil, once butter has melted add the garlic scapes. Toss to coat in fat and cook about 1 minute, until the scapes smell fragrant and are barely brown. Add the pea pods and cook 1 minute longer, garlic scapes will start to brown. Add the wine and oregano and deglaze pan. Reduce wine by half. Add the cream, salt & pepper and Asiago cheese. Stir to melt and incorporate cheese into sauce. Add cooked and drained pasta, toss with sauce and serve.

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

 

1 tablespoon olive oil

1 small red onion, diced

1 stalk celery, diced

¼ cup chopped carrot

2 cloves garlic, minced

1 (15 ounce) can fire-roasted diced tomatoes (not drained)

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)

1 (16 ounce) can vegetarian baked beans, not drained

1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed

5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped

¼ cup water

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)

2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)

Optional garnish: chopped fresh parsley or other herbs; sliced green onion

 

Preheat oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer. Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary. Sprinkle cheese on top. Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)!

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

Creamy Dill and Harvest Soup

 

In a large pot start by browning the following in oil for about 8 minutes:

 

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

 

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water.  Season with S+P , a bay leaf, and 2 tbsp dill seed.

 

Let boil covered for about 20 minutes. once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock.  Add:

 

1 cup heavy cream

2 tbsp fresh chopped dill weed

Squash Toasts

Squash Toasts

Squash Toasts

 

1 kabocha squash, about 2-3 pounds

2 tablespoons honey

3-4 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 loaf good Italian bread

Fresh ricotta

Handful of basil (chiffonade)

 

Preheat oven to 400°F. With a phillips head screwdriver, poke two holes in top of squash, set in baking dish, and roast for 45 minutes to one hour. Take squash out of oven and cut into quarters — but be careful when handling; it’s hot. Remove seeds and scoop out flesh. Put flesh back into baking pan, and drizzle with honey, olive oil, balsamic vinegar and salt and pepper. (You don’t want it to dry out, so make sure you use enough oil.) Toss until coated and then roast for another 15 or 20 minutes, or until soft and slightly darkened. Put into a bowl, smash with a spoon, and set aside. When you’re ready to assemble your toasts, cut the bread into slices and toast lightly. Smear a foundation of fresh ricotta. Then spoon on squash, and sprinkle with basil and salt. Drizzle lightly with olive oil and a few drops of balsamic vinegar.

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

 

3 T. toasted sesame oil – divided

3.5 ounces shiitakes – torn

4 garlic cloves – grated

1 T. freshly grated ginger

4 cups chicken broth – or vegetable

½ tsp. ground turmeric

½ tsp. brown sugar

2 T. low sodium soy sauce

1 tbsp fish sauce

1 T. sambal oelek – or other chili paste, more or less to taste (optional)

2 T. Thai red curry paste

1 can (14 oz/400 ml) unsweetened coconut milk – full fat

1 T. lime juice

9 ounces instant ramen noodles

chili oil – for serving

sesame seeds – for serving

chopped chives – for serving

4 boiled eggs – cooked for 7 minutes

 

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces. Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth). Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Green Man Picnic Pie

Green Man Picnic Pie

Green Man Picnic Pie

 

Filling:

 

3 cloves garlic

2 medium red onions

2 large zucchinis

1/4 c. olive oil

4 purple potatoes

3 c. peas

6 c. baby spinach or young nettles

2 c. ricotta cheese

2 Tbs. chopped fresh mint

1/4 c. chopped fresh basil

1 lemon

salt and pepper

2 green olives

 

Pastry:

 

4 2/3 cups all-purpose flour

1/3 c. powdered dried nettle or spinach

1 tsp. salt

1/2 tsp. baking powder

1 1/4 c. unsalted butter

2/3 c. ice-cold water

1 beaten egg, to glaze

3 Tbs. milk

 

Begin the pastry: sift the flour, spinach or nettle powder, salt, and baking powder into a large mixing bowl. Cut in the butter and rub until the mixture looks like fine crumbs. Stir in enough cold water to make a firm but not stiff dough. Divide the dough into 2 equal parts. Lightly knead each half until smooth, then form into a ball and wrap in plastic wrap and chill for 20 minutes.  Meanwhile, prepare your vegetables: preheat the oven to 400F. Slice the onions thinly, peel and slice the garlic into thin slices, slice the zucchinis lengthwise, and peel the potatoes and slice them into 1/2” slices. Place the potato slices on a baking tray and drizzle with olive oil and season with salt and pepper. Add the zucchini slices, also drizzled with olive oil and seasoned with salt and pepper. It’s best to keep the vegetables separate. Cook until everything is tender, about 20 minutes.  Meanwhile, heat a large pan over medium-high heat. Cook the onions for about 10 minutes, or until caramelized. Add the garlic and saute until cooked, then remove from heat.  Cook the peas in a small pan over medium heat until they are soft. Roughly mash with a fork and mix in the mint.  Bring a pot of water to boil and dump in the spinach or nettles, then immediately strain it out. Let it cool, then squeeze it dry and chop it up.  Add the ricotta to the spinach and mix well. Grate in lemon zest from 1 lemon and mix in well. Add the chopped basil and salt and pepper to taste.  After chilling, roll the dough out on a lightly floured table to just over 1/4” thick. Press into the cake pan, pushing out any wrinkles or air bubbles. Make sure there are no tears or holes; you can press more dough into any areas that look thin or broken.  Preheat your oven to 350F with a baking sheet inside. Fill the pie by first placing a layer of purple potato slices, then half of the ricotta-nettle mixture. Top with the zucchini slices, then the pea puree. Add the red onions. Spread the rest of the ricotta mixture and top with more potato slices. Place 2 slices on the top of the layer where the cheeks will be, and a smaller slice for the chin. Cut a long triangle out of another piece for the nose. This gives some depth to the decorations in the  next step. Make sure to pack the fillings in there well, removing any pockets of air.  Decorate the pie: Roll a thin layer of the remaining dough out and cover the top. You should see some lumps where the nose, chin, and cheeks are. Place the green olives for the eyes, then cut some thin crescent-shaped pieces of dough out to place around them to look like eyelids. “Glue” in place using a little bit of the milk brushed on. Sculpt a nose out of some more of the dough and place on the pie, poking small air holes inside the nostrils. Again, use milk to attach it. Sculpt lips out of small tapered “snakes” of dough and attach them as well. Cut leaf shapes out of the remaining dough, rolled fairly thin, and impress veins on them with the back of a butter knife. Glue in place. Make sure none of the leaves are overlapping the pan’s edge, otherwise it will be difficult to remove the pan without breaking them off. Once you’re happy with your decorations, beat the egg with a tiny bit of water until smooth and brush the top of the pie with the mixture, reserving some for later.

 

Bake your pie at 350F on the preheated baking sheet for 30 minutes, then cover the top with tinfoil and cook for another 30-40.

 

Remove the cooked pie from the oven and leave to cool and firm up for 20 minutes before carefully removing the cooking mold and placing the pie on a cookie sheet. Brush the sides with beaten eggs to glaze, then return it to the oven to bake for another 4-5 minutes until golden and shiny. Remove and leave to cool, then transfer to a serving plate.

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

Butter Beans with Salsa Verde

 

5¼ tbsp (20g) picked flat-leaf parsley

3¾ tbsp (20g) picked basil leaves

3¾ tbsp (20g) picked mint leaves (ie, from around 10 sprigs)

3 tbsp capers, drained

1 tbsp red-wine vinegar

2 garlic cloves, peeled and finely sliced

75ml olive oil (5 tbsp), plus 2 tbsp extra for cooking the beans

2 x 400g tins butterbeans, not drained

1 onion, peeled and finely chopped

1 red chilli (optional)

¾ tsp fine sea salt (or to taste)

 

Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side (alternatively, put all of these ingredients in the small bowl of a food processor and pulse until chopped and mixed, but not pureed).  Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is. Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden. Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid. Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste. Take off the heat and serve at once with toasted ciabatta to mop up the juices

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

 

1 medium spaghetti squash halved and seeded

1 clove garlic smashed

2 tsp + 2 tbsp extra-virgin olive oil divided

1 tsp salt more to taste

juice of 1 lemon

pinch ground red chilies

cracked black pepper

1 cup loosely packed soft herbs such as basil, mint and parsley

8 oz (225 g) burrata cheese

chili oil for drizzling

 

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Rub the cut sides of the squash with the garlic. Drizzle the inside of each squash half with about 1 tsp olive oil. Sprinkle with the salt and place the squash, cut side down, on the prepared baking sheet. Roast for 30 to 40 minutes, or until the squash is tender and easily pulls away from the skin with a fork. Flip the squash halves so that they are cut side up. Let cool to room temperature Using a fork, scrape the squash flesh into strands. Transfer the flesh to a medium bowl. Toss the squash with the remaining 2 tbsp olive oil, the lemon juice and chilies. Season with the salt and pepper to taste. Fold in about half of the herbs. Place the squash on a large platter. Working over the squash to catch any drips, tear the burrata into 2 or 3 chunks and garnish with the remaining herbs. Drizzle with the chili oil. Serve immediately.

 

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

 

3 T. olive oil

1 small onion, chopped

1 garlic clove, minced

3 eggs

250 grams (8.8 ounces) whole-milk ricotta

1 heaping cup grated cheddar, gouda or mozzarella

1/3 cup freshly grated parmesan

3 cups chopped baby spinach (around 6 ounces) or equal amount of steamed, chopped broccoli or frozen spinach

1-2 T. finely chopped fresh herbs (like parsley, chives, basil or a lesser amount of thyme or marjoram)

3/4 tsp. kosher salt

Black pepper

 

Heat the oven to 350 and grease the 12 wells of a standard muffin tin. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the vegetables, the herbs, and the salt and pepper, and stir well. Divide the mixture in the muffin cups and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate.

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

Phyllo-Wrapped Feta with Tahini-Honey

 

Extra-virgin olive oil, as needed

1 lb (454 g) feta cheese, preferably sheep’s or goat’s milk or a blend, drained and patted dry

8 sheets phyllo dough (ideally 9 x 14 inches/23 x 36 cm), thawed overnight in the refrigerator if frozen

2 tsp fresh thyme leaves or 1 tsp dried, divided

Coarsely ground black pepper

¼ c (56 g)  Tahini

¼ c (84 g) honey

2 T. toasted sesame seeds (we love a mix of black and white), for sprinkling

Flaky sea salt, such as Maldon, for sprinkling

Crushed red pepper flakes (optional), for sprinkling

 

Position a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a half-sheet pan with a little oil. Using a sharp knife, cut the feta into four 3- to 4-ounce (85 to 113 g) planks, about 3 x 4 inches (7.5 x 10 cm) and 1/4 to 1/2 inch (0.6 to 1.3 cm) thick. Working with 2 sheets of phyllo at a time–keep the remaining phyllo covered under a clean, damp towel–place a sheet of phyllo on a clean, dry work area, such as a large cutting board. Brush lightly with oil and place the second sheet on top. (If the phyllo tears in places, don’t worry and keep going, as you with wrap the feta in it, and a few tears won’t make a difference.) Place a piece of feta near one of the shorter sides of the phyllo stack, sprinkle with 1/2 tsp of the fresh thyme or 1/4 tsp of the dried, and season with a few grinds of black pepper. Roll the phyllo to wrap the feta until you reach the other shorter side of the phyllo. Fold the longer sides underneath, and set the wrapped feta down, with the folded phyllo on the bottom on the prepared sheet pan. Repeat three more times with the remaining phyllo, oil, feta, thyme, and pepper. Space the feta packages about 1 inch (2.5 cm) apart.  Gently brush the tops and sides of the phyllo with a little oil and transfer to the oven. Bake for 25 to 30 minutes (start checking at 20 minutes just to be sure), or until the phyllo is golden and crispy. (Don’t worry if some of the feta has leaked through the sides.) While the feta is baking, in a small bowl, whisk together the tahini and honey until thoroughly combined. If you want to pour, rather than spread, the mixture, whisk in 2-3 tsp cold water until you get a thick but pourable consistency. The mixture will be thick at first but will loosen when spread over the hot phyllo packet.  Remove the hot sheet from the oven and immediately spread or pour the tahini-honey over the top of the phyllo, spreading to the edges. Sprinkle with the sesame seeds, flaky sea salt, and pepper flakes (if using). Transfer to individual plates or a platter and serve hot.

Crockpot Enchilada Soup

Crockpot Enchilada Soup

Crockpot Enchilada Soup

 

14.5-oz. can of diced tomatoes with green chilies or chipotles

12-oz. jar enchilada sauce

4 cups vegetable broth

1 small onion, chopped

3 cups tri-colored peppers, sliced

10-oz. pkg. frozen corn

1 cup water

1/2 cup uncooked quinoa

 

Add all ingredients to slow cooker. Cover and cook on low for 6-8 hours

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

 

For the Lemon-Thyme Ricotta

8 ounces whole-milk ricotta, drained in a mesh strainer for 10 minutes

1 tsp. lemon zest

1 tsp. coarsely chopped fresh thyme

1 to 2 cloves garlic, minced

1/4 cup freshly grated Parmesan

Salt and freshly cracked black pepper, to taste

 

5 to 6 small to medium leeks

2 T. unsalted butter

1 T. extra virgin olive oil, plus more for brushing

1 sheet puff pastry

1 egg

1 tsp. cold water

Options for garnish: Handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers.

 

Preheat the oven to 425°F. To make the lemon-thyme ricotta: Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic, and grated Parmesan. Season with salt and pepper. Reserve. To make the leek tart: Trim the root ends of the leeks but be sure not to cut the ends completely off, as we want the leeks to stay together during cooking. Then give them a rinse, fanning the layers to remove any trapped dirt. Trim the leeks just at the point where they turn pale green. Slice each leek in half lengthwise. Heat a skillet with the butter and olive oil over medium heat. Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down. Place a lid over the skillet, turning the heat to medium low if needed, and cook for 2 to 3 minutes. With tongs, gently turn the leeks once and let them cook another 2 to 3 minutes until soft and wilted. You may need a longer cook time for medium or larger leeks. Take the pan off the heat and reserve. Next, line a baking sheet with parchment paper and brush the parchment with a little oil. Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much, as puff pastry needs to be ¼- to ⅓-inch thick to puff. Pierce the puff pastry with a fork several times in all corners and the middle of the pastry. Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border on all sides. Place the butter-braised leeks evenly over the ricotta. Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove the pastry from the oven and let it cool slightly before slicing. Garnish with a handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers. Serve warm.

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

In a large pot, bring heavily salted water to a boil. Cook pasta according to package instructions or until al dente. Strain pasta and set aside In the same pot, heat oil over medium-high heat. Once the oil is shimmering, add mushrooms and cook, tossing occasionally until golden browned and crispy, 4-5 minutes. Season generously with salt. Add peas and cook until bright green, 2 minutes. Turn heat to low, add alfredo sauce, and bring to a gentle simmer. Use a peeler to remove three 2-inch strips of zest from the lemon. Thinly slice the strips lengthwise and set them aside for garnish. Zest the rest of the lemon straight into the pot. Turn off heat, squeeze 1 T. of lemon juice into the sauce, and mix to combine. Taste the sauce and add more lemon juice if desired. Season with salt and pepper to taste. Divide pasta into bowls and garnish with the strips of lemon zest. Serve immediately and enjoy!

A Brothy Bean Dinner

A Brothy Bean Dinner

A Brothy Bean Dinner

 

3 T. extra-virgin olive oil, divided

1 T. unsalted butter

1 shallots, thinly sliced

2 garlic cloves, thinly sliced

1 jalapeño, seeded, finely chopped

½ tsp. kosher salt

½ tsp. cumin

¼ tsp. pepper

1/2 cup dry white wine

1 ½ cup vegetable broth

1 (14-ounce) can cannellini beans (undrained)

1 cup lightly packed fresh spinach

¼ cup parsley, leaves and tender stems, roughly chopped

1 T. lemon juice

Thickly sliced sourdough bread

½ cup Parmesan cheese

¼ cup chives, thinly sliced

 

In a medium saucepan, heat butter and 2 T. olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalapeño, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute. Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer. Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste. In another saucepan, heat remaining 1 T. olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty. To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

 

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

 

Bring a medium pot of water to a rolling boil.  While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

Garlicky Broccolini Pesto

 

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.  In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed.  Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Baked Spasagna

Baked Spasagna

 

1 1/2 lbs 24 ounces spaghetti noodles, uncooked

2 lbs shredded mozzarella cheese, you could probably get away with less

8 ounces ricotta cheese

8 ounces sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 teaspoon dried oregano leaves

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon kosher salt

 

12 ounces ground beef or sausage

1/2 cup chopped white onion

1 24 ounce jar spaghetti sauce

 

Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture. Spray a 9×13 glass baking dish with cooking spray. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes. Cut pasta into into squares and top with meat sauce.

No Boil Baked Pasta

No Boil Baked Pasta

No Boil Baked Pasta

 

1 tablespoon olive oil

6 cloves garlic, thinly sliced

1 teaspoon dried oregano

2-3 C. Mix-ins, in any combination (See ideas below)

12 oz. uncooked rotini pasta (fusilli, farfalle, rigatoni, medium shells, ziti)

24 oz. spaghetti sauce

24 oz. water

2 tablespoons basil pesto

8 oz. shredded Parmesan

8 oz. fresh mozzarella (provolone, fontina, melting cheese)

Kosher salt

fresh cracked pepper

julienne-cut basil, for serving

grated Parmesan cheese, for serving (pecorino, ricotta salata, grating cheese)

 

Heat oven to 400 degrees. Heat oil in a large sauté pan over medium-low heat. Add garlic, oregano, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute. Add pasta, chosen mix-in(s), spaghetti sauce, water, pesto, most of the Parmesan, and a couple pinches of salt and pepper. Stir to combine. Cover tightly with a lid or tin foil. Bake for 35-40 minutes or until the pasta is cooked al dente. Top with freshly torn mozzarella and remaining Parmesan and broil for 1-2 minutes or until the cheese is melted and turning golden brown. Garnish with fresh basil and grated Parmesan enjoy!

 

Add-Ins

 

  • Italian sausage, crumbled and cooked
  • Meatballs, cooked and quartered
  • Pepperoni, chopped
  • Rotisserie chicken, shredded
  • Hard-boiled eggs, chopped
  • Roasted red peppers, sliced
  • Frozen artichoke hearts, thawed and chopped
  • Zucchini, sliced and sauteed
  • Mushrooms, sliced and sauteed
  • Eggplant, sliced and sauteed
  • Fennel, sliced and sauteed
  • Spinach, chopped and sauteed
  • Escarole, chopped and sauteed
  • Black or green pitted olives, chopped
Very Versatile Baked Beans with Cabbage

Very Versatile Baked Beans with Cabbage

Very Versatile Baked Beans with Cabbage

 

Any kind of medium or large dried bean works great here. Starchier varieties—like Italian gigante beans or cannellinis—will produce a creamier broth, and more vegetal ones—anything lima-like—will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

 

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained

11 garlic cloves, 5 smashed, 6 sliced

3 bay leaves

6 Tbsp. olive oil, divided

Kosher salt

2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)

Pinch of red pepper flakes

1/2 cup dry white wine

1/2 medium head savoy cabbage, cored, cubed (about 8 cups)

1 (28-ounce) can whole tomatoes

1 bunch parsley, dill, or cilantro, finely chopped

 

Cover beans, smashed garlic, and bay leaves with about 1″ water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover. Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven. Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15–30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.  Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

 

Serving Suggestions:

 

Chili-Like:

Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.

 

Baked With Eggs:

Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you’ve got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.

 

Over Grains:

Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.

 

Over Toast:

Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.

 

Tacos:

Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.

 

8 servings, 292 calories 12g fiber 15g protein, 11g Fat

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

 

20 oz shelf stable tortellini

3 oz sun-ripened dried tomatoes

3.5 oz pesto + 1/2 cup of olive oil

2.5 oz pine nuts

parmesan to taste

 

Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully with a pot lid, it’s perfectly OK if some water remains. Add tomatoes if not already, pesto + olive oil, pine nuts. Garnish with parmesan.

Huevos Rancheros Tacos

Huevos Rancheros Tacos

Huevos Rancheros Tacos

 

8 corn tortillas

15 ounce can black beans, rinsed and drained

½ cup shredded Mexican cheese blend

2 teaspoons olive oil

8 large eggs

¼ teaspoon freshly ground black pepper

½ cup Pico de Gallo

Sour cream

½ avocado, peeled and diced

¼ cup cilantro, chopped

1 lime, cut into wedges

 

Place an oven rack in the middle position and preheat the broiler to low.  Spread out the tortillas on a baking sheet and coat with cooking spray. Broil for 2 minutes. Remove the baking sheet from the oven and flip the tortillas over so the toasted side is face down.  Divide the black beans among the tortillas and sprinkle with cheese. Return the baking sheet to the oven and broil for 1 to 2 minutes until the cheese is melted. Remove the baking sheet from the oven and place it next to the stovetop.  In a large nonstick skillet, heat the oil over medium-high heat. Crack two eggs into the skillet and cook until the whites are cooked through, then flip. Transfer each egg to one of the tortillas on top of the black beans and cheese. Repeat with the remaining eggs. Sprinkle with pepper.  Top the tacos with 1 tablespoon pico de gallo, sour cream, avocado, and cilantro. Serve with lime wedges.

Tomato-Cream Sauce

Tomato-Cream Sauce

Tomato-Cream Sauce

1 shallot sliced and diced

4 cloves garlic crushed

2 tablespoons olive oil

3, 14.5 ounce cans fire roasted, diced tomatoes

2 teaspoons salt

pepper to taste

⅓ cup freshly grated parmesan cheese

¼ cup half and half

 

Heat olive oil in a large saucepan on the stove, add shallot and garlic and cook until softened and fragrant. Add 3 cans fire roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes.

Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil. Remove from heat, add parmesan cheese and half and half. Serve right away over your favorite pasta.

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

 

2 T. extra-virgin olive oil

4 cloves garlic, finely chopped

2 tsp. vegetable bouillon base (we used Better Than Bouillon)

12 oz. orecchiette or other short pasta

2 tsp. fresh thyme leaves

1 can small white beans, rinsed

2 c. baby spinach

1/2 c. finely grated Parmesan

Freshly ground black pepper

 

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 C. water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and1⁄2 tsp. pepper and cook until beans are heated through, about 2 minutes.

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

Wine-Braised Mushrooms and Gnocchi

 

5 T. unsalted butter (divided)

1 1/4 pounds mushrooms

Kosher salt and black pepper

2 leeks (sliced–white parts only)

3 garlic cloves (2 minced and 1 grated)

1 T. tomato paste

1/2 t. smoked paprika

1 C. dry red wine (I used merlot)

2 C. vegetable broth

1 T. soy sauce

4 sprigs of thyme

1 bay leaf

12 ounces gnocchi

Chopped fresh parsley for garnishing

 

Chop the mushrooms into 1/2 inch pieces. I used cremini mushrooms for this dish. Melt 2 T. butter in a large Dutch oven. Sauté half the mushrooms over medium heat in the butter for about five minutes. Don’t stir the mushrooms at this stage. You want to get a little browning on the mushrooms. After sautéing the mushrooms on one side, turn the mushrooms over and repeat the process. Remove the mushrooms from the pan and set aside. Repeat the process with the other half of the mushrooms using 2 more T. of butter. Remove the second half of the mushrooms from the pan and add to the first half. Season with salt and pepper. Set aside. Melt the remaining 1 T. of butter in the Dutch oven you used for the mushrooms. Add the sliced leeks and sauté them for about 8 minutes until they are lightly browned and have begun to soften. Add the minced garlic and a large pinch of salt and sauté for another minute. Stir in the tomato paste and the smoked paprika and continue to cook for one more minute. Add the wine, vegetable broth, soy sauce, thyme and bay leaf to the Dutch oven with the leeks. Scrape the brown bits off the bottom of the pot as you stir the mixture. Add the mushrooms back into the Dutch oven, partially cover the pot and simmer the mushroom mixture for about 15 minutes. After 15 minutes, add the gnocchi and stir. Continue to cook for another 30 to 40 minutes. You want the sauce to thicken. Stir in the grated garlic and adjust the seasonings to your taste. Remove the thyme and the bay leaf. Serve hot over polenta.

15 Minute Sesame Ramen

15 Minute Sesame Ramen

15 Minute Sesame Ramen

 

1 package ramen noodles flavor packet discarded

1 T. coconut oil

2 garlic cloves minced

½ tsp. freshly grated ginger

1 T. brown sugar

2 T. low sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 green onions thinly sliced

toasted sesame seeds for sprinkling

 

Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.

Shallot Tarte Tatin

Shallot Tarte Tatin

Shallot Tarte Tatin

 

1 pound shallots (about 24)

3 T. sugar

4 T. unsalted butter

1 tsp. chopped fresh thyme

1 T. balsamic vinegar

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

1 sheet good-quality puff pastry, thawed if frozen

 

Heat oven to 375°. Place shallots in a bowl and cover with boiling water. Let them sit for 10 minutes to allow them to soften and to make peeling easier. Peel and halve shallots and set aside. Heat sugar in a large cast-iron or ovenproof skillet over medium heat and cook, swirling the pan occasionally, until it dissolves into a sticky caramel. Swirl in the butter, thyme, a splash of balsamic vinegar and a pinch of black pepper—take care, as the mixture will spit. Remove the pan from the heat and put all the shallots into the pan, cut side down. On a lightly floured surface, roll out the pastry and cut out a round 1 inch larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Bake until the pastry is puffed and golden, 25 to 30 minutes. Set pan aside to cool for a few minutes, then invert the tarte onto a serving plate

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

 

1 (17- to 18-ounce) package or 2 (9-ounce) packages refrigerated gnocchi

2 (4-ounce) packages sliced wild mushroom mix

1 bunch scallions, white and light green parts chopped, dark green parts thinly sliced, divided

5 T. extra-virgin olive oil, divided, plus more for drizzling

Salt and freshly ground black pepper

1 C. full-fat ricotta cheese

1 lemon

 

Heat the oven to 450 degrees. While the oven is heating, combine the gnocchi, mushrooms and scallion whites and light green parts with 1/4 C. oil on the sheet pan. Season with salt and pepper and toss well. Transfer to the oven and roast, stirring halfway through, until the mushrooms and gnocchi are browned and beginning to crisp, about 20 minutes. While the gnocchi cooks, combine the ricotta with the remaining 1 T. oil in a small bowl. Zest the lemon over the top, season to taste with salt and pepper, and stir well. Slice the zested lemon in half. Once the gnocchi are finished, dollop the ricotta mixture on top of and between the gnocchi. Sprinkle with some of the dark green scallion slices to taste (you likely won’t need them all). Squeeze the lemon over the top to taste and drizzle with a bit more olive oil. Serve.

 

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

 

5 T. extra virgin olive oil

1 small shallot, finely chopped

2 cloves garlic, gently crushed

2 ounces pancetta, cut into 1/2-inch cubes

16 C. walnuts

8 ounces fresh morels, halved lengthwise

1 T. finely chopped Italian parsley

1/4 tsp. saffron threads, soaked in1/3 C. boiling water for 30 minutes

Kosher salt and freshly ground black pepper

12 ounces pipe pasta

1/2 C. fresh ricotta

1/2 C. grated Parmigiano-Reggiano

 

Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mushrooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it.  In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat but leave the pan on the burner. Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano. and a drizzle of oil.

Crisp Edge Dumplings

Crisp Edge Dumplings

Crisp Edge Dumplings

 

1 T. neutral oil, such as canola or vegetable

10 frozen vegetable potstickers

6 T. water

2 T. soy sauce

1 T. all-purpose flour

2 T. chili crisp

Sliced scallions, for serving

On the side: Steamed rice and sauteed bok choy

 

Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

 

3 to 4 ounces young stinging nettles

1/2 cup raw walnuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

12 ounces gigli pasta

1/3 cup grated ricotta salata

2 T. Calabrian chili oil

8 to 10 edible spring flowers

 

Bring a large pot of salted water to a boil. In the meantime, put on gloves and clean the nettles, removing the stems and keeping just the leaves. Rinse the leaves, then blanch them in the boiling water for less than a minute. Cool them down under cold water or in an ice bath.  When the nettles are cool, drain them, making sure to remove the excess water. In a food processor on low speed, blend the nettles, walnuts, olive oil. and Parmigiano. until the pesto is creamy but not liquefied (it should still have some texture). Season with salt and pepper to taste. Meanwhile, in a large pot of boiling salted water, cook the gigli until al dente and drain. In a medium pan over medium heat, quickly sauté the pasta and pesto for a minute, adding pasta water as necessary to bind the ingredients. Plate in four bowls. Finish with the ricotta salata, a drizzle of Calabrian chili oil, and a couple of edible flowers. Enjoy the spring season on a plate.