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Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

 

Kuku sabzi can be served warm, cold, or at room temperature – making it the perfect make ahead dish and picnic favorite!

 

4 T. extra-virgin olive oil

5 oz chopped baby spinach (about 4 cups)

3 cups thinly sliced green onions

3 cups finely chopped fresh cilantro leaves and tender stems

2 cups finely chopped fresh parsley leaves

1 cup finely chopped fresh dill leaves and tender stems

12 large eggs

2 T. all-purpose flour

2 tsp. kosher salt

1 1/2 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

 

Fresh mint leaves, for garnish (optional) Preheat the oven to 375°F [190°C] and set an oven rack in the middle position. In a large nonstick skillet, heat 1 Tbsp of the oil over medium-high heat. Add the spinach and green onions and cook until softened and wilted, about 2 minutes. Transfer to a large bowl and let cool for 10 minutes. Add the cilantro, parsley, and dill and stir to combine. In another bowl, whisk the eggs until lightly beaten. Add the flour, salt, turmeric, and pepper and whisk until smooth. Pour the mixture into the bowl with the herbs and stir until combined. Add the remaining 3 Tbsp of oil to a 9 in [23 cm] square pan and tilt the pan to coat the bottom and sides. Pour the egg mixture into the pan and transfer to the oven. Bake until the eggs are just set, about 30 minutes. Let cool for at least 10 minutes before cutting into 16 squares. Serve warm or at room temperature. Garnish with mint leaves before serving, if desired. Store, refrigerated, in a Stasher bag or an airtight container for up to 3 days.

 

To fry the kuku instead of baking::  Preheat 2 Tablespoons of olive oil over medium high heat in a 12 inch skillet. When the oil begins to ripple, pour half of the kuku mixture into the pan, lower heat to medium and cook until the kuku is set on the bottom and beginning to set on the top. Use the flat end of a spatula to divide the kuku into wedges. Flip one wedge at at time and continue to cook until the kuku is fully set and there is no raw egg in the middle. Move the cooked kuku onto a plate and repeat with the other half of the batter, adding more olive oil before you add the batter.

Baked Tofu

Baked Tofu

Baked Tofu

 

These chewy, savory nuggets are an excellent make-ahead protein option for meatless lunches.

 

Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Cut one 14 to 16 oz block of extra-firm tofu into 1 in slabs. Place a double layer of paper towels onto a baking sheet and arrange the tofu slabs in a single layer on top. Cover with a double layer of paper towels and set another baking sheet on top. Place a heavy cast-iron skillet or several large cans onto the baking sheet to weigh it down for 20 minutes. Meanwhile, in a large bowl, whisk together 3 T. of soy sauce, 1 T. of sesame oil, and 1 T. of maple syrup. Cut the pressed tofu into 1 in cubes, gently toss in the marinade, and let sit for several minutes. Arrange the tofu in a single layer onto the prepared baking sheet and bake until lightly browned, about 30 minutes, turning the pieces over halfway through baking. Makes about 2 cups [320 g].

Nepalese Vegetable Momos

Nepalese Vegetable Momos

Nepalese Vegetable Momos

 

1.5 C. all-purpose flour maida

1 T. cooking oil

Salt as per taste

1/2 C. water or as required to knead a smooth elastic dough

Ingredients for the momos stuffing

2/3 C. cabbage finely chopped

2/3 C. carrot finely chopped

1/2 C. capsicum finely chopped

1/2 C. onion finely chopped

2 T. spring onion finely chopped

1 tsp. grated ginger

1 tsp. grated garlic

1 T. vinegar

1 tsp. black pepper powder

Salt as per taste

1 tsp. any cooking oil of your choice

 

Mix all the ingredients of dough and knead to make a smooth dough. Cover it with a wet cloth and keep aside. In a pan heat oil, add ginger, garlic, and onion. Sauté for around 30 seconds and then add all the remaining vegetables. Add salt, pepper, vinegar and stir fry till the moisture evaporates. Switch off the gas and keep the stuffing aside till it reaches room temperature. Make same sized, small balls of dough. Keep them covered under a wet cloth. Take one dough ball at a time; flatten it by pressing between your palms. Dust with some dry flour and roll it into a thin disc with the help of a rolling board and pin. Now put around 3/4 T. stuffing in the middle of a disc. Lift the edges from all sides and start pleating to bring them to the center. Pinch them together to join at the center. Make momos from the remaining balls in a similar way. Now grease the surface of your steamer’s plate. Place the momos on it and steam for around 20 minutes or till they become translucent. Serve hot with momos chutney! Or savory dipping sauce.

 

Savory Dipping Sauce

 

1 C. distilled white vinegar

1 C. sugar

¼ C. soy sauce

1 C. ketchup

1 tsp. cornstarch

 

Place the vinegar, sugar, soy sauce, and ketchup in a small pot over medium heat. Bring to a boil, stirring, until the sugar is dissolved, about 5 minutes. 2 Combine the cornstarch and 1 T. of water in a small bowl and whisk together with a fork. Stir into the sauce, then bring the sauce to a boil over high heat and boil until thickened, about 1 minute. Serve alongside the momos. Any extra sauce can be refrigerated in an airtight container for up to a week. Bring to room temperature before serving.

 

Yield: 12 dumplings

1 dumpling

Calories: 80

Fat: 2g

Fiber: 1g

Leek Top Cacio e Pepe

Leek Top Cacio e Pepe

Leek Top Cacio e Pepe

1 leek top, split in half (see here) and cut into 6-inch lengths

6 ounces bucatini or spaghetti

3 T. extra virgin olive oil

2 tsp. freshly ground black pepper

1 C. grated Grana Padano or Parmigiano Reggiano cheese

 

Fill a large pot with salted water (use 2 or 3 three-finger pinches of salt – it should taste like the sea) and bring it to a boil over medium-high heat. Meanwhile, stack a couple of leek lengths on top of one another and make narrow cuts down the length of them, like you’re turning them into linguini. Once you get the hang of this, you can make your stack a little higher. Don’t stress out about it too much; they won’t all look perfect – it’s fine. When the water is boiling, add the pasta and give it a stir. Take note of the instructions on the package; you’ll be subtracting 2 minutes from the cooking time. One minute before the pasta is done (so 3 minutes before the time on the package), add the shredded leek tops. Drain the pasta and leek tops, reserving 1 C. of the cooking water. Return the empty pot to the same burner and turn the heat to medium. Add the olive oil and pepper to the pot; let it sit until it smells fragrant, 30 seconds to 1 minute. Add the drained pasta and leek tops to the pot, and using tongs, toss everything around to coat. Add ¼ C. of the reserved pasta water to the pot, sprinkle on about half of the cheese (you’ll end up with cheese clumps if you dump it all in one pile), and, using the tongs, toss to coat and melt the cheese. Repeat this step with another ¼ C. pasta water and the rest of the cheese. You should now have a silky sauce coating all of the pasta and leek tops (the tops might require a little more tong action to distribute them evenly). If not, add a little more pasta water and toss everything again, then serve and eat immediately.

Ricotta Gnocchi with Parsley Pesto

Ricotta Gnocchi with Parsley Pesto

Ricotta Gnocchi with Parsley Pesto

1 pound fresh ricotta, about 2 C., drained well

Salt and pepper

3 or 4 T. grated Parmesan, plus more for serving

2 eggs, beaten

¼ to ½ cup all-purpose flour, as needed

Fine semolina flour or rice flour, for dusting

3 C. flat-leaf parsley leaves and tender stems

1 small garlic clove, minced

½ cup extra-virgin olive oil

3 T. unsalted butter

¼ cup toasted pistachios, roughly chopped for garnish

 

Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass. Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 T. of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy. Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands. Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room). To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month. Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 T. pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi. Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.

Green Shakshuka

Green Shakshuka

Green Shakshuka

 

2 T. olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

2 C. packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish

 

Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Baked Savory Custard with Cheese

Baked Savory Custard with Cheese

Baked Savory Custard with Cheese

2 C. cream, half-and-half or milk

1 sprig thyme, optional

1 clove garlic, optional

3 eggs plus 2 yolks

Pinch cayenne

½ tsp. salt

½ cup grated semihard cheese, like Gruyère, Comté or Emmenthal

½ cup grated Parmesan

 

Put cream in a small pot with thyme and garlic, if you’re using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard C.. Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto

Hedgehog Mushroom Risotto

 

1 ½ C. Hedgehog Mushrooms, cut into bite sized pieces

1 small Orange winter squash or pumpkin, peeled and cut into bite sized pieces

6 cloves Garlic

Fresh Thyme

3 C. Arborio Rice

Butter

Olive Oil

Toasted Pine Nuts

 

Place mushrooms in 2 C. hot water and leave to soak.  Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.  Add olive oil to pan and dice 3+ cloves of the roasted garlic and add to pan over medium heat.  Add rice to pan, and toss around to toast a little.  Add a few pieces of squash and mash them to add color to the rice.  Add mushrooms to rice – reserving liquid.  Add a ladleful of the mushroom soaking water and stir the rice until liquid is almost absorbed.  Repeat until all mushroom stock has been absorbed.  Stir in a knob of butter and then the cooked squash.  Top with additional fresh thyme and serve.

Foraged Mushroom Tart

Foraged Mushroom Tart

Foraged Mushroom Tart

1 ready-made pie crust

2 T. butter

1⁄2 cup minced onion

salt

freshly ground black pepper

4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.)

2 tsp. chopped garlic

2 C. heavy cream

3 large eggs

1 dash hot pepper sauce

1 dash Worcestershire sauce

1 cup grated white cheddar cheese

4 ounces shaved parmigiano-reggiano cheese

 

Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a tsp. of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

2 T. corn starch

2 T. Shaoxing wine

1 T. dark soy sauce

1 tsp. sugar

1/2 tsp. Chinese five-spice powder

pinch black or white pepper

1/4 tsp. salt

1/4 tsp. Sichuan peppercorns ground

4 cloves garlic minced

Tofu

450 g medium firm tofu

3 medium heads bok choy quartered, leaves removed and set aside

1 T. rice vinegar

1/3 cup water

watermelon radishes or carrots (optional garnish)

 

Place the tofu on a plate, then place a heavy plate on top of it to press out the excess water. If necessary, you can add a book to weigh down the plate a little but take care not to crush the tofu. Press for at least an hour, draining the water from the bottom plate periodically. Combine all the marinade ingredients and set aside. Cut the tofu into strips or cubes and combine with the marinade. Let stand for at least 1 hours, or up to overnight. Preheat the oven to 500 F and cover a baking pan with a silicon baking sheet or a very generous amount of high smoke-point cooking oil (e.g. grapeseed or avocado oil). Layer the marinated tofu on the baking tray, making sure to avoid crowding the pieces together. Mix the leftover marinade with the rice vinegar and water and set aside (or refrigerate if you plan to cook the tofu ahead of time). Bake for 7-10 minutes or until the tofu is crispy and brown on the bottom (i.e. the side touching the tray). Flip the pieces and bake for an additional 3-5 minutes, or until the other side is browned and somewhat crispy. Once the tofu is finished, remove it from the oven and allow it to cool somewhat. It can be refrigerated and reheated the next day, if you like. (See note below) Heat a large, heavy-bottomed pan over medium-high heat and add 2 tsp. of oil (I used avocado, but grapeseed, vegetable, or peanut oil would all work well). Once the oil is shimmering and quite hot, add the quartered bok choy stalks to the pan, cut side down. Sear for about 1 minute, then turn and sear the other face (note that if you use small baby bok choy, you may simply want to halve them instead of quartering, in which case you’ll only need to sear one side). Remove the bok choy stalks from the heat and set aside. Add the bok choy greens to the pan and stir fry for about 15 seconds, then add the marinade and water mixture (from step 4) to the pan. Stir fry for and additional 30 seconds and set aside with the bok choy stalks. The sauce should thicken considerably thanks to the corn starch. Serve the tofu and greens over a bed of rice or noodles and garnish with some crunchy raw vegetables like carrots or watermelon radishes. Notes: In order to crisp up properly, the tofu must bake at high heat. This means that it’s quite easy to overcook (or even burn) the tofu, so make sure to keep a very close eye on it. If you have a silicon baking tray, I strongly recommend using it – even with a grapeseed or avocado oil, an oiled pan tends to smoke a little. Turn on your oven fan to help deal with it, and make sure not to use a low-smoke point oil like olive oil.

Don’t be tempted to omit the corn starch – it’s what makes the tofu crispy as it cooks, rather than just dry. Note that very well-pressed tofu can become quite the sponge for liquid, so you may want to consider doubling the liquid ingredients if you’re using a tofu press or leaving it to drain for a particularly long time.

Artichoke Soufflés

Artichoke Soufflés

Artichoke Soufflés

4 Eggs

¼ tsp. hot pepper sauce

¼ C. flour

Pinch freshly ground nutmeg

1½ C. milk

1 can (14 ounces) artichoke hearts, drained and coarsely chopped

1 C. grated fontina cheese

1 C. grated cheddar cheese

½ C. chopped green onion or chives

 

Preheat oven to 350°F. Lightly grease eight ½-C. ramekins. Whisk together the eggs and hot pepper sauce in a large bowl until blended. Add the flour and nutmeg and mix well. Whisk in the milk, then stir in the artichoke hearts, cheeses, and green onion. Spoon the mixture into the ramekins, filling them to about ¼ inch below the rim. Set the ramekins on a baking sheet and bake until puffed and nicely browned, 45 to 50 minutes. Serve immediately.

French Tomato Mustard Tart

French Tomato Mustard Tart

French Tomato Mustard Tart

Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice.  With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices.  Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy. Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.

 

2lbs (900g) ripe tomatoes

2 tsp. salt

1 (370g) ready-rolled puff pastry

2 T. Dijon Mustard

2 cups (200g) grated cheese (ie. Gruyère or Comté)

Optional: 2 T. bread crumbs

2 T. Herbs de Provence

Salt and freshly ground black pepper, to taste

 

Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.  Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork. Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes. Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese. Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.  (I saw this with a short crust in mini tins)

Vegan Mushroom Sauce

Vegan Mushroom Sauce

Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

Cut off the stems of the mushrooms and then dice them into ½-inch cubes. In a large saucepan or pot, pour the oil and then sauté the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

6 Portobello mushroom caps, sliced into 1/3-inch slices

 

1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving

 

In a large bowl, whisk together the olive oil, vinegar, maple syrup, soy sauce, and red pepper flakes. Add the mushroom slices and toss to coat; let sit for at least 10 minutes, or up to 30 minutes.  Combine all the ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl and season to taste with salt and pepper.  Heat a large skillet over medium-high heat. Add the mushroom slices and cook, turning as needed, until they have released their moisture and are beginning to brown and shrink, 8 to 9 minutes. Season to taste with salt and pepper.  To serve, pile some of the mushrooms onto the warmed tortillas and top with spoonfuls of avocado crema.  Note: To warm your tortillas, quickly grill over an open gas flame on its lowest setting for 30 to 40 seconds per side. Wrap in a towel to keep warm until serving.

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well. Mash potatoes in a medium bowl with cheese, yogurt, 1 T. butter and salt until smooth. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping tsp. of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats. In a large skillet, heat remaining T. of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

4 tbsp oil

Mushrooms 32oz (I used baby bella, shitake, and hen of the woods) sliced into bite sized pieces

1 small yellow onion (diced)

3 cloves garlic

1/2 tbsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

3 tbsp cilantro (chopped) for garnish

1/2 lime for garnish

 

Avocado Crema:

1 avocado

1 lime (juiced)

1/4 can coconut milk (full fat)

Pinch of salt

1 tsp ground pepper

 

Heat olive oil in pan at Medium. Add in onions and sauté for 2-3 minutes until they soften. Then add mushrooms, stir for 1 minute, then add garlic, and stir. Let mixture brown for a few minutes and add smoked paprika, chili powder, garlic powder, salt and pepper and stir until mushrooms are well coated. Cover and set aside. In a blender place avocado, lime juice, coconut milk, salt and pepper and blend until smooth. Serve mushrooms in a tortilla, hard shell taco, or even a lettuce wrap and top with cilantro, crema sauce, lime and whatever toppings you like!

Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

1 pound zucchini or yellow summer squash

2 tablespoon shallots, minced

2 tablespoon olive oil

juice of one lemon

2 teaspoon lemon zest

salt and pepper, to taste

parmesan cheese, to taste

½ C. pistachios, chopped

2 tablespoon mint leaves, chopped

 

Getting the long thin “linguini” like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the “pasta”. You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef’s knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve. To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify. Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste. Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint. Serve immediately.

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

4 large tomatoes

Small handful of chopped parsley

Small handful of chopped basil

2 T. balsamic vinegar

1 T. capers

1 large clove garlic (it’s going to stay raw, so don’t go overboard)

Salt and Pepper to taste

1 15 oz can cannellini beans, drained and rinsed

 

Slice the tops off each of the tomatoes and use a spoon (I use a grapefruit spoon) to dig out the core and seeds. If the core isn’t too tough, chop it up and put it, along with the rest of the tomato guts, in a medium bowl. Set the tomato ‘shells’ aside.  Add the rest of the ingredients to the bowl and toss until everything is coated. Spoon the filling into the tomato shells. There is will extra filling, which you can serve on the side

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

2 C. zucchini, unpeeled & grated

1 tsp. fine grain sea salt

2 1/2 C. ricotta cheese

1/2 C. freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 C. fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 C. goat cheese, crumbled

drizzle of olive oil

Preheat oven to 170C degrees. Butter/oil a 7-inch springform pan.

 

In a strainer, toss the grated zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside. Combine the ricotta cheese, Parmesan, shallots, garlic, dill and lemon zest. Stir in the eggs and mix. Now stir in the zucchini. Fill the pan with the mixture and place on a baking sheet and in the oven and for sixty minutes. Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools). Let cool five minutes, then release the cake from its pan. Serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

This dish is just as delicious the next day, served cold. Don’t throw away your leftovers!

 

1 package ramen noodles

2 C. water

2 tsp. sesame soy dressing

1/2 C. shredded cabbage

1/4 C. shredded carrots

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and set them aside. Return the pot to medium heat. Add the sesame soy dressing to the pot and then add the cabbage and carrots. Cook until the vegetables have softened slightly (about 3 minutes). Add the noodles back to the pot and toss to combine.

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

1 C. soy or almond milk

3 Medjool or 6 regular dates, pitted

¼ C. natural, unsalted peanut butter

2 T. hemp seeds

2 T. unsweetened shredded coconut

1 tsp. minced ginger

1 T. lime juice

1 tsp. red curry powder

¼ tsp. ground turmeric

1/2 tsp. lemon grass paste

 

1 C. chopped onions

6 C. broccoli florets

1 C. thinly sliced red bell pepper strips

2 C. trimmed snow peas

2 C. sliced shiitake mushrooms

2 C. shredded Chinese cabbage

 

Blend Thai peanut sauce ingredients together for sauce. Heat 1/4 C. water in a large wok or skillet. Heat 1/4 C. water in a large non-stick wok or skillet, then add chopped onions and broccoli, cover and cook for 3 minutes stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add pepper strips, snow peas, shiitake mushrooms and cabbage and cook for an additional 3 – 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Olive Oil

2 C. marinara sauce

1/3 C. mascarpone cheese

1/4 C. chopped fresh Italian parsley

2 tsp. chopped fresh thyme

1 lb purchased cheese tortellini

2 oz thinly sliced smoked mozzarella

1/4 C. parmesan

 

Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)

 

Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds.  and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.  Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

3/4 C. ricotta cheese

1/3 C. thinly sliced fresh basil

3 oz. shredded mozzarella, divided

1 oz. fresh grated Asiago cheese

1 large egg, lightly beaten

1/4 tsp. crushed red pepper

salt and fresh ground black pepper

3 C. marinara sauce, divided

1 lb. packaged potato gnocchi, divided

2 C. baby spinach leaves, thinly sliced, divided

 

Preheat oven to 400 degrees. In small bowl, whisk together ricotta, basil, 1/3 C. of the mozzarella, Asiago, egg and crushed red pepper. Season with salt and fresh ground black pepper. In an 8″ square baking dish coated with nonstick spray, spread a thin layer of the marinara sauce over the bottom. Arrange one-half of the uncooked gnocchi in a single layer – scatter half of the spinach on top. Using a spoon, add small dollops of half of the ricotta mixture on top of the spinach. Spoon a layer of marinara over the ricotta, leaving enough sauce behind for another layer on top. Repeat layering, adding all of the remaining sauce on top. Scatter the remaining mozzarella on top. Place into the oven and bake until the sauce is bubbling and the cheese is lightly browned, about 35 to 40 minutes. Remove and let sit 10 to 15 minutes before serving. Sprinkle with additional grated Asiago cheese before serving, if desired.

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

2 C. green or brown lentils, rinsed & drained (uncooked).  Red Lentils OK, but reduce cooking time by 14 minutes.

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

2 bouillon cubes + 10 C. water or 10 C. veggie stock, low sodium

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving

 

In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.  Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

 

Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 C. of water for 20 minutes. Do quick release, then add spinach and garlic.

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

1 lb. Roma tomatoes, diced into ¼-inch pieces

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

Bring water or broth and salt to boil in a large pot over high heat. Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.

Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm. Raise the heat to medium-high again, add 1 T. of oil to the pan and sauté the greens until wilted and tender. Heat 2 inches of water just to a boil in a medium fry pan and add one tsp. of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk. Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold. Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately. Variations: Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm. Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

1 C. whole-wheat flour

1 1/4 C. all-purpose flour

Sea salt

Freshly ground black pepper

1/2 C. (1 stick) cold butter, cut into 1/2-inch cubes

1/2 tsp. cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

11/2 C. (about 1 onion) finely chopped onion

1 C. (about 1 leek) finely sliced leek

1/4 C. olive oil

3 cloves garlic, finely minced

1/8 tsp. red pepper flakes

1/4 tsp. cayenne

11 oz. goat cheese

1/2 C. grated Pecorino Romano

Coarse sea salt

 

In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp. salt and one-half tsp. black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces. In a measuring C., whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half C.. Add the liquid to the processor in a steady stream while pulsing. Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, up to overnight. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil and blanch the dandelion greens, in batches, for about 1 minute to bring out the color and soften slightly. Run the greens under cold water and chop coarsely. Squeeze the chopped greens in a towel to remove as much liquid as possible and set aside. In a large sauté pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp. salt, the pepper flakes, one-fourth tsp. black pepper and the cayenne. Remove from heat and cool. In a large bowl, combine the cheeses, dandelion greens and onion mixture. Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third C. of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges. Place the empanadas on a parchment-lined baking sheet. Brush the empanadas with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack.

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

2 to 3 cups / 450 to 675 ml vegetable broth or water, as needed

1/2 cup / 85 g organic, non-GMO polenta

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

1/4 cup / 5g chopped mixed herbs, such as dill, chives, parsley

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish

 

Heat the vegetable broth in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Add a few pinches of salt. Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations). If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth. While the polenta is cooking, cut the fennel bulb into thin vertical slices (from the top to the base). Heat the ghee in a large skillet on medium-high heat. Working in batches, add the fennel slices to the skillet, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel until it is golden on the bottom, 5 to 7 minutes. When all the pieces have browned, flip them onto the uncooked sides. When the underside has also browned, add a sprinkling of fennel seeds and the maple syrup, and let cook for 1 minute. Toss to coat, transfer the fennel to a plate. Season with more salt if needed. Add the chopped herbs and grated cheese to the polenta and give it a final stir. Whisk in a little more broth or water if necessary. To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top. Add a drizzle of olive oil. Garnish with herb flowers if available.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.

 

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

1/2 cup dried cannellini beans (to make about 1 1/2 cups cooked)

1 pound young potatoes, red or white, cut into 1-inch cubes with the skins

2  cups chopped dandelion greens, in 1- to 2-inch pieces

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

Edible flowers (such as calendula, comfrey, rose, violet, chive blossom, and/or lilac), for garnish (optional)

 

Soak the beans overnight in enough water to cover by 8 inches. Strain the beans and combine them in a saucepan with enough water to cover by 2 to 3 inches. Bring to a boil, skim off any foam, reduce the heat, and cover: simmer over low heat, stirring often, until the beans are tender, 45 to 75 minutes. Set aside to cool in the cooking water. Combine the potatoes, dandelion greens, parsley, garlic, oil, water, paprika, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat and let simmer, covered, stirring often, for 30 minutes. Strain the beans from their cooking water and add to the pan, along with the lemon juice. Simmer, uncovered, stirring almost continually, for 5 minutes. Serve hot, garnished with paprika and edible wildflowers, if desired.

Baked Ricotta

Baked Ricotta

Baked Ricotta

1 pound (about 2 cups) whole-milk ricotta cheese

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1   tablespoon fresh thyme or 1 1/2 teaspoons dried

2  teaspoons chopped fresh rosemary’ or 1 teaspoon dried

1-2 tablespoons chopped garlic (2-4 cloves)

Zest of 1 lemon, finely’ grated

1/4 cup thinly sliced sun-dried tomatoes (optional)

Salt and freshly ground black pepper

1 egg, lightly’ beaten

Ground paprika, for garnish

 

Preheat the oven to 375°F (19O°C). Use a drizzle of oil to grease a 2-cup baking dish. Combine the ricotta with the oregano, thyme, rosemary, garlic, lemon zest, sun-dried tomatoes (if using), and a few grinds of pepper. Mix well and season generously7 with salt (I usually start with 1/4 teaspoon). Add the egg and mix thoroughly. Transfer the mixture to the prepared baking dish. Sprinkle the top with paprika and a drizzle of oil. Bake for 20 to 30 minutes, or until the top puffs up slightly and the mixture is hot and bubbling. Let cool for 10 minutes before serving. The ricotta has to be well drained; if it is too liquid, the finished product will be soupy. Most ricotta comes strained, but if the ricotta you have has any’ liquid on top, pour it off rather than mixing it in.

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

 

1 tsp. olive oil

1/2 large white or yellow onion diced

2 cloves garlic minced

12 oz spaghetti

2 oz sliced black olives (up to 4 oz. for olive lovers)

14 oz artichoke hearts rinsed and drained, and chopped

3/4 cup cooked chickpeas rinsed and drained

2 T. capers

14 oz. canned diced tomatoes

1 T. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)

1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)

salt to taste (see notes)

4 cups low-sodium vegetable broth

 

Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

4 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)

2 cups boiling water

Crushed red pepper flakes, for serving

 

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Canning Vegetable Soup

Canning Vegetable Soup

Canning Vegetable Soup

19 Quarts

 

11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage

 

Per quart:

 

1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley

 

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lb. pressure. pints – 60 minutes. quarts – 70 minutes.

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

8 ounces slightly soft, mild fresh goat cheese, at room temperature|

8 ounces cream cheese (preferably without stabilizers), at room temperature

1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 small lemons)

2 teaspoons kosher salt

2 eggs

1½ cups unbleached all-purpose flour, plus additional for rolling the dough

2 tablespoons extra-virgin olive oil

2 small stalks green garlic, thinly sliced on the diagonal, or 3 cloves garlic, finely chopped

¼ cup dry white wine or vermouth

3 cups freshly shelled green peas

3 tablespoons unsalted butter

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely chopped fresh tarragon

Freshly ground black pepper

2 tablespoons fresh chives, cut into ½-inch lengths

 

In a large bowl, combine the cheeses, zest, salt, and eggs. Mix with a rubber spatula until smooth and add ¾ cup of the flour. Combine well and gently mix in the remaining flour to form a moist, slightly sticky dough. Do not over- mix or your gnocchi will be heavy. Cover the bowl with plastic wrap and refrigerate for 1 hour. Lightly flour a baking sheet or large platter and set aside. Turn the dough onto a lightly floured work surface, form it into a ball, and cut the ball into quarters. Roll each quarter into a ½-inch-thick rope. Use a sharp knife to cut the ropes into ½-inch gnocchi and put them on the baking sheet. Repeat the process with the remaining dough pieces; you should get about 84. Lightly dust the gnocchi with flour. Bring a large pot of generously salted water to a boil. Boil the gnocchi in batches of 15 to 20; they will take about 3 minutes to cook. They’re done when they float—wait a few seconds before using a slotted spoon to remove the gnocchi to a baking sheet to cool. (They will be delicate when warm but will become sturdier as they cool.) Reserve 1 cup of the cooking liquid. The cooked gnocchi will keep in the refrigerator for 24 hours. In a large skillet over medium heat, warm the oil. Add the garlic and cook, stirring constantly, until softened, about 4 minutes. Add the wine and simmer until the liquid in the skillet has reduced by half, 3 to 4 minutes. Add the gnocchi, peas, butter, and ½ cup of the reserved gnocchi cooking liquid to the skillet. Cook until the ingredients are warmed through and the sauce thickens slightly, about 3 minutes. Add the lemon juice, tarragon, and salt and pepper to taste and toss to combine. Divide the gnocchi between 6 or 8 bowls. Garnish with the chives and serve immediately.

LTS Pumpkin Soup

LTS Pumpkin Soup

LTS Pumpkin Soup

 

1 can Vegetable Broth

1 29oz. can Pumpkin Puree

1 can Chicken Broth

2/3 C. Powdered Milk

2 T. dried Bell Pepper

¼ C. dried Onion

1/8 tsp. Thyme

¼ tsp. Nutmeg

½ tsp. Salt

1-2 T. Parsley Flakes

 

Dissolve Powdered milk in broth in pan.  Add all other ingredients except parsley; heat through.  Sprinkle parsley over each serving. (100-Day Pantry)

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

2 medium leeks, white and light green parts only, cleaned

6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained

3 T. olive oil

1 T. lemon juice

3 tsp. kosher salt

1 tsp. freshly ground black pepper

1 lb. linguine

1/2 C. freshly grated Parmesan

 

Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.  Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper. Cook the linguine according to the package directions, reserving 1/2 C. of the pasta water. Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Garlic Flan

Garlic Flan

Garlic Flan

1 head of fresh garlic with large cloves

2 cups heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 egg yolks

Butter for the ramekins or dish

2 tablespoons chopped chives for garnish

Equipment:

Six 3-1/2 inch ramekins or a soufflé dish

Potato masher

Whisk

Baking pan that’s as deep as the ramekins/dish

 

Preheat the oven to 350º F (175º C). Start boiling 2 cups water in a medium saucepan. Pull the head of garlic apart, but leave the cloves unpeeled. Have the water boiling, and drop the garlic cloves in. Lower the heat, and cook for 5 minutes. Drain the garlic onto a medium bowl and allow it to cool. In the meantime, butter the ramekins or soufflé dish well. Beat the egg yolks in a small bowl. Put the saucepan aside for later (no need to rinse). Start boiling 4 cups of water in a kettle for the final baking in a bain-marie. Squeeze each garlic clove – the cooked garlic will emerge from the root end, not the pointy top. Discard the peels. Mash the garlic with a potato masher until you obtain a paste. Pour the cream into the saucepan and add the garlic paste. Bring the mixture to a simmer. Stir in the thyme, salt and pepper. Take the saucepan off the heat. Add the beaten egg yolks to the cream mixture and whisk to distribute them well. Spoon the cream into buttered ramekins or soufflé dish. Place in the baking dish and put the whole thing in the oven. Pour enough boiling water into the baking dish to come up halfway up the sides of the ramekins/dish. This is important: less than halfway up, and the cream won’t cook all the way through. Bake for 25 minutes. Peek into the oven after 15 minutes. The top will caramelize, but if it looks like it might burn, place a layer of tin foil lightly over the tops of the ramekins/dish. If serving in ramekins, wait 10 minutes before turning them upside down to serve. If using a soufflé dish, serve the flan out of it in generous spoonfuls. Either way, garnish with chopped chives