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Category: Meat Free

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.

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.

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.

Cheesy French Bread Pizza

Cheesy French Bread Pizza

Cheesy French Bread Pizza

 

8 tablespoons (1 stick) unsalted butter

6 cloves garlic, minced

1 (1-pound) loaf French bread, halved lengthwise

8 ounces shredded low-moisture mozzarella, divided

1 cup jarred marinara sauce, such as Rao’s

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for drizzling

On the side: Mixed green salad

 

Heat the oven to 425 degrees with a rack placed in the upper third of the oven. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, until aromatic, 2 minutes. Remove from the heat. Place the bread halves cut-side down on a cutting board. Place a large baking sheet on top of the bread and press down firmly to flatten. Flip right-side up and place on the baking sheet. Brush with the garlic butter. Sprinkle half of the cheese over the bread halves. Transfer to the oven and cook until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with the sauce, followed by the remaining cheese and return to the oven. Continue to cook until the cheese is melted and browned, about 10 minutes. Sprinkle with the parsley and drizzle with olive oil. Cut into slices and serve with salad on the side.

 

Servings: 4

Calories: 794

Fat: 41g

Fiber: 5g

Wild Nettle Green Curry

Wild Nettle Green Curry

Wild Nettle Green Curry

 

1 can full-fat coconut milk

1 T. green curry paste

1 C. water

1 T. fish sauce

1 tsp. coconut sugar (can substitute brown sugar)

1 C. lightly packed nettle leaves (can substitute other mild wild greens such as lambs quarter or orache)

2–3 C. pre-cooked vegetables such as sweet potatoes, zucchini, red pepper, peas, leftover chicken, etc. (or meat)

Optional: Warm rice for serving. Thai basil for garnish.

 

In a medium-sized pan, melt the solid lump of coconut fat (scraped from the top of the tin of coconut milk) over medium-high heat. Add the curry paste and sizzle it for 2 minutes’ until it becomes intensely fragrant. Stir in the remaining liquid from the coconut milk can, as well as the water, fish sauce and sugar. Bring the mixture to a light boil, with small bubbles breaking the surface. Drop the nettle leaves into the bubbling curry and let them cook for 3 minutes. Remove the pan from the stove and set down on a heat-proof surface. Using a stick blender, blend the contents of the curry until smooth, then return the pan to the heat and continue to let simmer until it thickens enough to coat the back of a spoon. Stir in your pre-cooked vegetables (or meat) and let them heat through. Adjust salt to taste and serve the curry over warm rice.

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

 

1 cup quinoa I used a combo of red and white quinoa, rinsed very well

2 cups vegetable broth

2 cloves garlic minced

1/4 cup freshly squeezed lemon or lime juice

3 tablespoons vegetable broth

1 teaspoon chia seeds or ground flaxseed

1 teaspoon ancho chile powder or other pure chile powder, not a blend

1/2 teaspoon cumin

1/4 teaspoon chipotle chile powder or to taste

1/2 tsp salt optional, or to taste

4-6 cups chopped kale leaves about 4-5 ounces

1 15-ounce can black beans about 1 1/2 cups, rinsed and drained

1/2 cup grated carrot

1/2 red bell pepper chopped

1 avocado optional, sliced or cubed

additional lemon juice and seasonings to taste

 

Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and allow to cool. While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing. Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve. Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

 

2 cups low-sodium vegetable broth (or chicken broth)

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

1 can (15 ounces) cannellini beans , drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

 

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 T. good olive oil

1 T. unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 T. chopped fresh tarragon leaves

1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock, preferably homemade

 

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 T. salt and 11/2 tsp. pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Farfalle with Fennel, Cream, and Herbs

Farfalle with Fennel, Cream, and Herbs

 

3 T. unsalted butter

2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin

8 scallions, white parts minced, green parts sliced thin

salt and pepper

2 C. heavy cream

1 lb. farfalle

1/4 C. minced fresh tarragon or mint

 

In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

1/2 cup chopped fresh herbs such as parsley, chives, basil, and/or mint

Juice of 1/2 lemon

Grated Parmesan, for serving

 

Cook the pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking. Using tongs, transfer the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.

Staples Pasta

Staples Pasta

Staples Pasta

 

12 oz. spaghetti or other long pasta

Kosher salt

4 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil, plus more for drizzling

3 oil-packed anchovy fillets (optional)

¼ tsp. crushed red pepper flakes

4 T. unsalted butter, cut into pieces

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

⅓ cup finely chopped parsley

1 tsp. finely grated lemon zest

1T. fresh lemon juice

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Meanwhile, cook garlic and ¼ cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute. Using tongs, transfer pasta to pot with garlic and anchovies, then add butter, ¾ cup Parmesan, 1¼ cups pasta cooking liquid, and lots of black pepper. Cook, tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and mix in parsley, lemon zest, and lemon juice. Divide pasta among bowls; drizzle with oil and top with more Parmesan.

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

1 7 inch whole grain pita bread (do not split in half)

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

Preheat oven to 450F. Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top. Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes. Remove from the oven and cut into quarters.

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

½ medium green or Savoy cabbage (12 ounces), thinly sliced

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving

½ tsp. freshly cracked black pepper, plus more for serving

about 2 cups water

½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

 

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

 

2 pints cherry tomatoes or any other tomatoes

1/3 cup olive oil the good stuff

8 oz feta cheese 1 block

9 oz pasta of choice

2 cloves garlic crushed

fresh basil chopped, to finish

 

Preheat the oven to 400°F. In a baking dish, toss the tomatoes with the olive oil and place the feta in the middle, turning it to coat it in oil. Season everything with salt and pepper and bake for 30 minutes. feta and tomatoes  After 30 minutes, turn the heat up to 450°F and roast until the feta is golden brown 10-15 minutes.  While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well. When the feta and tomatoes are done, remove from the oven and immediately add the garlic and crushed red pepper, if using. Stir everything together until the tomatoes and feta combine into a creamy sauce.  Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. Taste and season with salt and pepper. Stir in some chopped basil and finish with crushed red pepper. Enjoy!  For a twist, scatter some cubes of pancetta over the tomatoes before baking.

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

 

1/2 cup hazelnuts

1 pound orecchiette pasta

4 T. unsalted butter

1 medium red onion, finely diced

2 garlic cloves, minced

2 tsp. minced fresh sage

1 (15-ounce) can pumpkin puree

Kosher salt

Freshly ground black pepper

1/2 cup mascarpone cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1/4 cup snipped chives

 

Preheat the oven to 375°F. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic, and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper. Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top, and serve right away, passing additional Parmigiano at the table.

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

 

1 pie crust

8 oz. cottage cheese

1 ½ – 2 oz. parmigiano

1 egg

3-4 pearl onions (don’t have those? Sub with shallots!)

1/3 tsp salt

2 T. olive oil

black pepper

 

Press a pie crust into a tart pan. You can either use store-bought or make it yourself. Prick the bottom and sides of the shortcrust pastry with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes. Crack an egg into a mixing bowl and lightly whisk it with a fork. Add the cottage cheese, grated parmigiano and salt and mix to combine. Peel and thinly slice the pearl onions lengthways. Lightly brush the top side with olive oil. After 10 minutes, take the shortcrust out of the oven and add the cheese and egg mixture, spreading it evenly all over the base. Place the thinly sliced onions over the cottage cheese filling, oiled side facing up. Add a dusting of freshly cracked black pepper. Return the tart to the oven and bake another 30-35 more minutes always at 200°C (390°F).

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

 

250 g (9oz) plain (all purpose) flour, plus a little more for rolling

pinch of salt

150 g (5oz) butter, cubed

1 medium egg, beaten

1 tsp picked lemon thyme leaves

For the filling

30 g (1oz) butter

500 g (1lb 2oz) leeks, white part only, thinly sliced

3 bay leaves

2 medium eggs

150 g (5oz) sour cream or crème fraîche

1 T. picked lemon thyme leaves

¼ whole nutmeg or to taste, grated

20 g (¾oz) Parmesan or Cheddar cheese, grated

sea salt and freshly ground black pepper

 

For the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes. Melt the butter in a pan over a low-medium heat, add the leeks and bay leaves and cook for 15 minutes until really soft and sweet. Allow to cool a little. Preheat the oven to 200°C/400°F/gas mark 6. Beat the eggs in a bowl, then scoop out a couple of T. of beaten egg to glaze later. Add the sour cream, thyme leaves and nutmeg to the bowl. Stir in the leeks and season to taste. Remove the pastry from the fridge and roll out to a circle about 3mm (1∕8 in) thick, leaving no gaps or holes. Place a sheet of baking paper on a baking sheet, and put the circle of pastry on to it. Spoon the creamy leeks on top, spreading it out evenly and leaving a 1–2cm (½–¾in) gap around the edge. Fold the edge of the pastry over to create a lip. Nudge the bay leaves to the top. Glaze all exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling. Place the tart in the oven on a middle shelf and bake for 35–40 minutes until the pastry is crisp and pale golden and the tart filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Dandelions al dente

Dandelions al dente

Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

Thoroughly wash and dry the dandelion leaves. Tear into smaller pieces. Mince garlic cloves. In a large pot, bring 2 quarts of water to boil. Add 1/2 tsp. salt. Cook penne for approximately 10 minutes, until al dente. While pasta is cooking, warm olive oil in a large saucepan. Add minced garlic. When garlic becomes fragrant, add dandelion leaves and sauté. When the leaves release their liquid, add white wine and finish sautéing until tender, 4-5 minutes. When penne is al dente, drain the pasta, reserving 1 cup of pasta water. Then add drained, warm pasta to sauteed dandelion greens. Add ¼ cup parmesan cheese (if a creamier pasta is desired, also add optional ricotta) and drizzle in pasta water, stirring until everything is smoothly coated. Plate while warm and give a few generous grinds of fresh pepper and salt to taste. Sprinkle the dish with the remaining Parmesan and serve.

Fiddlehead Fried Rice

Fiddlehead Fried Rice

Fiddlehead Fried Rice

 

1 cup prepped Ostrich fern fiddleheads

2-4 cups leftover rice–whatever you have

Chopped vegetables of your choice

2-3 T. oil such as canola or sunflower

2-3 cloves garlic minced

1 tsp. peeled ginger minced

Soy sauce or tamari sauce

1 or 2 eggs

 

Prep the fiddleheads and chop some vegetables. I like to use shredded carrot, chopped celery or bok choy, and red pepper. Broccoli, asparagus, or other Chinese vegetables are also good. Just don’t overpower the fiddleheads so they can be the star of the dish. In a wok or cast iron pan, heat 2-3 T. oil. Add 2-3 cloves minced garlic and about 1 T. minced ginger and stir fry. Add the rest of the vegetables and fiddleheads before the garlic browns. Stir fry them briefly and add the leftover rice. Let the rice crisp a little on the bottom of the pan so don’t stir it much at first. Add 1 T. of soy sauce or tamari then start moving the rice around to heat through. The last step is to make a well in the rice on the side of the pan, and crack an egg or two into that space. Scramble the egg mixture well and continue to stir it until cooked. Once the egg is cooked, mix it into the rice. Add more soy sauce or salt and pepper to taste. If you want a little more protein, add cooked shrimp, chicken, or tofu when you are frying the rice.

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

 

6 ounces young ramps, 1/8 to ¼ inch thick, ends trimmed

6 T. unsalted butter

Kosher salt

½ tsp. chili flakes

1 pound bucatini

¼ cup finely grated Parmigiano-Reggiano

About 3 T. finely grated pecorino Romano, plus more if desired.

 

Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 T. water to the pan. Remove from the heat. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Divide the pasta among four individual serving plates or bowls and finish each with 2 tsp. or more of pecorino Romano.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!