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Category: Meat Free

North African Lentil Stew

North African Lentil Stew

North African Lentil Stew

1 tbsp. paprika

1 1/2 tsp. each: coriander and cumin

3/4 tsp. each: salt and pepper

1/4 plus 1/8 tsp. allspice

2 tsp. olive oil

1 large onion, chopped

2 cloves garlic, minced

8 cups low-sodium vegetable broth or chicken broth, divided

1/4 cup tomato paste

1 lb. dried brown lentils, picked over and rinsed

2 carrots, peeled and chopped

2 cups seeded, peeled and chopped butternut squash

1 medium turnip, peeled and chopped

2 tbsp. lemon juice

1 cup plain yogurt

Chopped fresh cilantro

 

Stir together paprika, coriander, cumin, salt, pepper and allspice in small bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic and 1 1/2 tbsp. of spice mixture and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and tomato paste and bring to a boil, stirring to scrape up browned bits from bottom of skillet. Transfer to a 4- or 5- quart slow cooker.

Add remaining broth, lentils, carrots, squash and turnip. Cook, covered, on LOW for 8 hours or until lentils are tender.

 

Serving Size: 1 ½ C.

Calories: 283

Fat: 3g

Fiber:16g

Joyce Chen’s Egg Foo Yung

Joyce Chen’s Egg Foo Yung

2 C. Chicken Broth
1/4 tsp. MSG
1/2 tsp. Salt
1 tsp. Catsup
1 T. Soy Sauce
3 1/2 T. Flour in 1/4 C. Cold Water
1 T. Oil
1/2 C. Shredded Celery, using end of stalk
1/4 C. Onion, sliced longwise
1 C. Mushrooms
1 tsp. Salt
5-7 Eggs
1 C. Bean Sprouts

To make sauce combine first 5 ingredients (Broth through Soy Sauce) in a small pan. Heat until boiling, stir in flour water. Cook, stirring constantly, until thickened and glossy. Heat oil in sauté pan. Add onion, celery and mushrooms to pan, cooking until onions are clear and vegetables are all soft. Sprinkle with salt, remove from pan; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 cup at a time. Fry until golden brown, about 5 minutes total. Serve drizzled with warm sauce.

Evelyn Wright’s Impossible Zucchini Pie

Evelyn Wright’s Impossible Zucchini Pie

2 C. chopped Zucchini
1 C. chopped Tomato
1/2 C. chopped Onion
1/3 C. Grated Cheese
1 1/2 C. Milk
3/4 C. Bisquick
3 Eggs
1/2 tsp. Salt
1/4 tsp. Pepper

Heat oven to 400 degrees. Grease 10″ quiche dish or pie plate. Spread zucchini in bottom of dish. Sprinkle tomato, onion and cheese over zucchini. Beat remaining ingredients until smooth, about 15 seconds in blender or 1 minute with hand blender. Pour evenly over vegetable mixture in dish. Bake until knife comes out clean, about 30 minutes. Cool 5-10 minutes before serving.

Doris’ Broccoli Casserole

Doris’ Broccoli Casserole

1 box Frozen Broccoli (Or equivalent in fresh)
1 pint Cottage Cheese
3 Eggs, beaten
1/4 C. Butter
2 T. Onion, minced
3 T. Flour
1/4 lb. diced Cheddar Cheese
Salt & Pepper

Cook broccoli and drain. Place broccoli in greased casserole dish. Beat cottage cheese until creamy. Add milk, eggs, butter, onion and flour until well mixed. Stir in cheese. Pour over broccoli. Bake at 350 degrees for 1 hour.

Chiles Rellenos

Chiles Rellenos

6 long green Anaheim Chilies (or any moderately hot chilies)
2 oz. Ricotta Cheese
2 oz. Cream Cheese
3/4 cup Corn, fresh or frozen
1/4 cup Chives, freshly snipped
1/2 tsp. Salt

2 T. Canola or Olive Oil
2 cloves Garlic, minced
1 1/2 T. Red Chili Powder
1 Tbs. All-purpose Flour
1 tsp. dried Oregano
2 cups Water
1/4 cup Tomato Paste
3/4 tsp. Salt

Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese
and corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce.

Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium
heat. Add the garlic and sauté, stirring occasionally, until fragrant, about 2 minutes.
Add the chili powder, flour, and oregano. Cook, stirring constantly, for another minute.
Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.

Nettle Ravioli Filling

Nettle Ravioli Filling

1 1/2 tsp. extra virgin olive oil
1 C. minced leek whites
1/2 C. minced scallion (“spring” or “green onion”), white and green parts
salt and freshly ground black pepper
1 lb. fresh ricotta cheese
2/3 C. ricotta salata, grated
1/2 C. mascarpone
1/4 C. grated parmesan cheese
4 C. cooked, squeezed, chopped nettles
2 T. chopped fresh basil leaves
2 T. chopped fresh parsley
1 egg, beaten

Heat the olive oil in a skillet. Add the leek and cook, stirring, until softened. Add the scallion and cook for another minute or two, until the scallion has softened. Season with salt and pepper, and set aside to cool. Combine the cheeses. Add the leek and scallion mixture. Incorporate the nettles and herbs, and stir in the beaten egg. Taste and adjust seasonings.

Potherb and Goat Cheese Pie with a Potato Crust

Potherb and Goat Cheese Pie with a Potato Crust

1 bunch Swiss chard (about 12 oz.)
1 small bunch curly kale (about 8 oz.)
¼ C. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves
4 Yukon Gold potatoes
2 T. clarified butter (see below)
8 eggs
¼ C. heavy cream
½ tsp. finely ground unrefined sea salt
4 oz. chèvre

Preheat the oven to 375 degrees. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼- inch wide. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme. Keeping the skins on, slice the potatoes crosswise into 1/8-inch-thick rounds. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust. Tightly pack the greens and herbs into the potato-lined skillet. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs. Drop the chèvre a tsp. at a time into the eggs and vegetables. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan. Allow the pie to rest for 5 minutes before slicing into wedges and serving.

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage. You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 oz..

Place 1 pound unsalted butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.

Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-oz. jars or one 12-oz. jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.

Basic Black Bean Patties

Basic Black Bean Patties

These incredibly tasty patties can be served with a variety of sauces. It all depends on what flavor you’re in the mood for. Spicy peanut sauce works great, but so do salsa and barbecue sauce.

One 16-oz. can diced white potatoes, drained
One 15.5-oz. can black beans, drained (and rinsed, if possible)
1 T. dehydrated minced onion
1 tsp. dried parsley
¼ C. dried bread crumbs
Salt and freshly ground black pepper
2 T. olive oil

In a large bowl mash the potatoes and beans with a potato ricer until broken up. Add the onion, parsley, and bread crumbs, and then salt and pepper to taste. Mix until well combined. Divide the mixture into 6 equal portions and use your hands to shape into patties. Heat the oil in a large skillet over medium heat. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Drain on paper towels and serve hot with your favorite sauce.

Green Chile Buckwheat Polenta

Green Chile Buckwheat Polenta

4 C. vegetable or chicken stock
1 tsp. salt
1 C. coarse grind buckwheat groats or kasha (or commercially ground buckwheat)
1 tsp. ground cumin
several grinds pepper
1/4 C. chopped (Hatch) green chile or small can of diced chiles
1 T. butter
1/2 C. cheese – cotija, pepper jack, cheddar, etc.
Canned Salsa Verde

Fresh Garnishes, if Available:
4 eggs (cooked any style)
avocado, diced
cilantro, chopped

To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps). Add the cumin and ground pepper. Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting. Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time. Add the green chile, butter, and cotija (or other) cheese. Stir to combine.

Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde. Dig in!

Creamy Red Beans and Pasta Salad

Creamy Red Beans and Pasta Salad

½ C. dried carrots
½ C. freeze dried peas
4 C. cooked and drained small pasta
2-15oz. cans red beans or 3 ½ c.
½. C. bottled Italian dressing
½ C. mayonnaise
2 tsp. dried parsley

Simmer carrots in 1 ½ C. water for 10 minutes. Add peas and simmer an additional 3-4 minutes. Drain vegetables, combine with pasta and beans and cool. Whisk together dressing, mayonnaise and parsley; pour over salad and toss. Serves 4-5.

Cheddar Chive Soufflés

Cheddar Chive Soufflés

butter for greasing the ramekins
2 tsp. grated parmigiano reggiano
3 tsp. butter
3 tsp. flour
1.25 C. hot milk
4 egg yolks
6 oz. sharp cheddar, grated
1 tsp. mustard
2 tsp. chopped chives
5 egg whites mixed with 1 tsp. water
1/2 tsp. cream of tartar
salt and pepper

Grease the bottom and sides of your ramekin(s) and sprinkle with parmesan cheese. Pop into the freezer for at least 5 minutes so the parmesan cheese sticks. Preheat your oven to 375 degrees F. In a small saucepan, melt the butter and cook until it stops sputtering (the water has cooked out). Whisk in the flour and a pinch of salt and cook for 2 minutes over medium. While constantly whisking, slowly pour in the milk, and turn the heat to high. Keep whisking, and once the mixture starts to boil, take the pan off the heat. In a big bowl, whisk together the egg yolks until smooth. Temper the eggs into the mixture by first pouring some of the hot sauce into the eggs (while constantly whisking), then pouring the eggs into the saucepan (whisk, whisk, whisk)! Whisk in the cheddar, mustard, chives, and a pinch of salt and pepper. In a very clean bowl, whip the egg whites and cream of tartar together with a hand mixer, until you get stiff peaks. Stir in 1/4 of the stiff egg whites into the egg yolk cheese base to lighten it, then fold the rest in via 3 installments, until the mixture is nice and light. Be gentle so you don’t deflate the egg whites. Portion the souffle mixture into your ramekins, and fill them up to the top. Place on a sheet pan and bake for 25 minutes if you are using the small ramekins, and 35 minutes if you are doing the big one. Enjoy!

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

Balsamic Roasted Figs and Shallots with Herbed Socca (chickpea flatbread)

1/2 C. chickpea flour
3/4 C. water
a few dashes of salt and pepper
1 tsp. fresh thyme, finely chopped
2 T. olive oil

1 T. olive oil
4-5 shallots, skinned and halved
8-10 fresh figs, halved
a handful of walnut halves
1-2 T. balsamic vinegar
salt and pepper
a few sprigs of fresh thyme

To make the socca, whisk together all of the socca ingredients and one T. olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining T. olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside. Place one T. olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top. Serve straight out of the skillet with the herbed socca.

To-Full Blooms

To-Full Blooms

120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.

Garlic Scape and Arugula Pesto

Garlic Scape and Arugula Pesto

8 ounces/225 S garlic scapes (2 to 3 bunches)
1 cup/20 g packed arugula leaves
1/2 cup/70 g pine nuts, toasted
1/4 cup/25 g grated Parmesan cheese
1/4 cup/60 ml olive oil, plus more as needed
Salt and freshly ground black pepper

Chop the garlic scapes into l-inch/2.5 cm lengths and combine them with the arugula leaves, toasted pine nuts, and Parmesan cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the 1/4 cup/60 ml of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste. Pack the pesto into a half-pint/250 ml jar (if you’re freezing it, try dividing it between 2 quarter-pint/125 ml jars). Cover with a thin layer of olive oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.

BBQ Tofu Baguette

BBQ Tofu Baguette

Olive Oil
4 ½ oz. firm Tofu, patted dry and cut into 4 long slices (rec: follow Alton Brown’s instructions for prepping tofu for marinade)
2 small Baguettes
2 Lettuce Leaf, shredded
1 Tomato, seeded and thinly sliced

Marinade:
1 T. Honey or Sweet Chili Sauce
1 T. Ketchup
1 T. Soy Sauce
¼ tsp. Smoked Paprika

In shallow dish, mix together ingredients for marinade. Place tofu slices in marinade, turn to coat; allow to rest in marinade at least one hour to overnight. Generously brush griddle pan with olive oil, and then heat until hot. Carefully place tofu on pan and cook 4 minutes on each side or until golden, occasionally spooning over more marinade. Slice baguette open lengthwise and open it out. Place 2 slices tofu on bread, top with lettuce and tomato. Close up bun and press down lightly.

Falafel Hash with Grapefruit- Arugula Tabbouleh

Falafel Hash with Grapefruit- Arugula Tabbouleh

¼ C. bulgur
Salt and pepper
3 T. extra-virgin olive oil, divided
8 oz. eggplant
1 T. za’atar
15-oz. can chickpeas
1 onion
1½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. baking soda
Cayenne pepper
1 tsp. chopped garlic
Handful fresh parsley
2 lemons
¼ C. tahini paste
2 whole-wheat pitas
1 grapefruit
2 oz. baby arugula
Handful fresh mint

Heat oven to 400 degrees. Put bulgur, ½ C. water and pinch of salt in small pot and bring to a boil. Remove from heat, cover and let seep. Check for doneness in 15 minutes; water should be absorbed. Grease a rimmed pan with 1 T. oil. Rinse and trim eggplant, then slice into 4-inch-long sticks. Spread out on pan, sprinkle with za’atar and salt and roast, turning once, until they’re brown, 20 to 30 minutes. Make falafel: Put 1 T. oil in large nonstick skillet over medium-high heat. Drain and rinse chickpeas; add to skillet. Trim, peel and chop onion. Add to pan along with cumin, coriander, baking soda and ¼ tsp. cayenne. Add chopped garlic and sprinkle with salt and pepper. Stir mixture, then crush about half the chickpeas with fork or masher. Cook, undisturbed, until bottom is crisp and brown, 5 to 10 minutes. Remove pan from heat. Make tabbouleh: Rinse, trim and dry parsley, then chop leaves. Rinse and halve lemons. Add parsley and juice of 1 lemon to chickpea mixture, stir, and taste and adjust seasoning. Whisk together tahini, juice of 1/2 lemon, 2 T. water and a sprinkle of salt and pepper in small bowl and let sit. Wrap pitas in foil and warm in oven, 5 to 10 minutes.Transfer cooked bulgur to large mixing bowl. Rinse and peel grapefruit, cut flesh from core and chop it, removing any seeds. Rinse, dry and chop arugula as finely as you like. Rinse and dry mint; strip leaves from stems and chop them. Add grapefruit, arugula, mint, juice of 1/2 lemon, remaining 1 T. oil and a pinch of salt and pepper to bowl. Toss well, and taste and adjust seasonings.
Serve tabbouleh with falafel hash and eggplant alongside; pass pitas and tahini sauce at the table.

Tofu in Lime Ginger Sauce

Tofu in Lime Ginger Sauce

1/4 C. fresh cilantro, chopped
3 T. fresh ginger, chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and chopped
3 T. lime juice
1 T. olive oil
1/2 tsp. salt (optional)
1/4 tsp. turmeric
1 lb. tofu, cut into 1 inch slices

Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary. Add next 4 ingredients and mix thoroughly. Transfer mixture to a shallow dish. Add tofu and toss to coat well. Cover and refrigerate 10 minutes. Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add tofu to skillet. Spread remaining marinade over tofu. Cover skillet tightly and cook over medium low heat 15 minutes until tofu is cooked throughout.

Yield: 4 servings
Calories: 142
Fat: 9g
Fiber: 2.3g

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

Orzo with Dried Porcini Mushrooms, Radicchio and aged Balsamic Vinegar

1 oz dried porcini mushrooms
kosher salt
1 C. orzo
3 T. olive oil
1 T. minced fresh garlic
1 T. minced shallot
2 C. shredded radicchio leaves {about 3/4 of a head}
1 C. freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
4 T. butter
high quality olive oil for drizzling
4 tsp. aged balsamic vinegar
freshly ground black pepper

Place the mushrooms in a bowl and add enough hot water to cover them. Cover with plastic wrap for 10 minutes and continually remind yourself that when you drain them you must reserve some of the liquid. Drain, reserving 1 c of liquid. Bring a large pot of water to boil and add a generous bit of kosher salt. Add the orzo, return to a boil and stir occasionally to prevent the orzo from sticking together. Cook until just tender, per the packaging instructions. While the pasta is cooking, heat 3 T olive oil, garlic, shallots and a pinch of kosher salt in a large skillet over medium-high heat. Stir constantly to prevent browning, cooking until the shallots and garlic are soft and fragrant, about 1 minute. Turn the heat to high and stir in the 1 c reserved liquid from the mushrooms, the mushrooms and radicchio. Turn off the heat. Reserve 1/4 c pasta water and drain the pasta, transferring quickly to the skillet while it is still dripping with water. Turn the heat to high and stir in the reserved pasta water and cheese. Lower the heat and cook for 30 seconds. Add the butter and stir to melt. Taste and adjust salt if necessary. To serve, spoon pasta on 4 plates or in 4 bowls. Drizzle with high quality olive oil and 1 t of balsamic vinegar per plate. Grate a small amount of cheese on top of each plate and finish with freshly ground black pepper.

Mushroom, Potato, & Nettle Soup

Mushroom, Potato, & Nettle Soup

Nettles, once cooked, they can be handled and used as you would spinach – scramble with eggs or use in quiche or frittatas, add them to Greek spanakopita fillings, ravioli filling, risotto, soups, stir-frys, puree them for nettle pasta dough, top pizzas, make creamed nettles, or simply sauté them with extra virgin olive oil, garlic, and a squeeze of lemon (just like spinach!).

To soften the stingers, and render them harmless, cook them as such:

Bring a pot of water to a boil. Tip the contents of your bag of nettles into the pot, or use tongs to lift them into the pot. Push them down and stir them around a bit with a wooden spoon or tongs. Let them boil, and, after a minute, the stingers will have softened so that the nettles can be handled. Within 2-3 minutes, the nettles will be fully cooked. Lift them out with a spider or strainer and either refresh them under cold water, or spread them out on a baking sheet to cool. Once cool, they can be squeezed of excess water if desired (a good idea if you are adding them to eggs), or chopped to add to soups. If the stem is tender, you can chop the vegetable in its entirety and use the whole thing. If the stem is woody, just pluck the leaves from the stem and discard the stem (much easier than donning gloves and plucking the leaves from the raw stem).

Note that the nettles are lifted from the boiling water rather than pouring out the contents of the pot into a colander. This is so that you remove the floating nettles, and leave the sunken sediment (if any) behind in the pot. In preparing the nettles in this manner, you can avoid having to wash the raw nettles and risk a run-in with the stingers. Also note that I have never had anyone mention that the nettles retain any sediment, nor have I ever encountered it when eating nettles prepared in this manner. Occasionally, though, there will be a thin twig or pine needle that has to be removed.

I am often asked if nettles can be steamed rather than boiled. Yes, they can, but they should be washed first, because the sediment will not be washed away by the steam. Also, if you blanch or boil rather than steam, you have the advantage of getting a “2 for 1” with your vegetable purchase.

After par-boiling, you have a nutrient-dense leafy green (think nutrient content of spinach, times 10, with added trace minerals), plus the nutrient-dense cooking liquid. If you have salted the cooking water, you can use the resulting Nettle Broth as a rich vegetarian soup broth or for cooking rice and risotto. If you have kept your nettle boiling water unsalted, you will have a Spring Tonic of Nettle Tea to drink.

Both the nettles and the nettle cooking liquid freeze beautifully, and will keep the better part of a year. A tip: Don’t squeeze out the water from the cooked nettle leaves before freezing; the extra water will help to preserve their integrity in the freezer, and you can always squeeze them out when they have thawed.

Mushroom, Potato, & Nettle Soup

Don’t feel limited to the mushrooms listed – a great number of wild mushrooms will work just as well. This soup freezes quite nicely.

1/2 lb. young nettles
¼ C. good flavored olive oil, plus more for cooking the mushrooms
1 lb. potatoes, peeled, halved, and sliced ¼ inch thick
a pinch of chile flake
2 large garlic cloves, peeled and sliced
½ lb. shiitake mushrooms, sliced
½ lb. maitake mushrooms, chopped or pulled apart into petals
10 C. good quality meat, chicken, mushroom, or vegetable broth (you can include some of the nettle cooking liquid in the soup broth – it is rich and will add another layer of flavor to the soup)
sea salt & black pepper

Bring a pot of water to a boil. Season the water with salt. Carefully add the nettles and cook until the stingers have softened, about a minute. Drain the nettles and refresh them briefly under cold water until cool enough to handle. Pick the leaves from the larger, woodier stems (the tender young stems can be chopped and added to the soup). Set the nettles aside.

Heat the olive oil in a soup pot over a medium flame. Add the sliced potato and cook, stirring every so often, until the potatoes have started to take on some color (10-15 minutes). Add the chile flake and sliced garlic. Add another T. oil if the ingredients in the pot seem dry. Cook for 1 more minute. Break up the potatoes slightly with a potato masher or wooden spoon, then add the stock to the pot. Bring to a boil.

Meanwhile, sauté the mushrooms in additional oil. Add them to the soup. Season with salt and pepper. Simmer the soup for 20 minutes, then add the nettles. Warm through and serve.

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

Crispy Gnocchi with Zucchini, Sweet Corn and Basil

1-1/2 tsp. extra virgin olive oil
16oz. packaged gnocchi
1-1/2 tsp. butter
1 small zucchini, chopped
1/2 C. frozen corn
1/4 small onion, chopped
salt & pepper
2 garlic cloves
8 leaves basil, chopped & divided
1/4 C. half & half
2 tsp. freshly grated parmesan cheese

Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and sauté undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then continue sautéing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside. Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, and then season with salt and pepper. Sauté until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil, and then sauté for 30 more seconds. Remove skillet from heat then add half & half and parmesan cheese, and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

1 (24-oz.) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
1 T. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Pinch of cayenne
1 medium zucchini, diced
1 red bell pepper, diced
Salt and pepper to taste
1 (15-oz.) can black beans, drained and rinsed
1/2 C. jarred salsa
4 oz. queso fresco, crumbled
Chopped cilantro, lime wedges, and additional salsa for serving

Preheat oven to 450ºF. Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil (light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper. Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes. Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Squash Blossom, Zucchini and Gouda Frittata

Squash Blossom, Zucchini and Gouda Frittata

2 small zucchini
6 squash blossoms
2 sage leaves
8 eggs
1/3 C. whole milk
1 C. shredded Gouda cheese
1/4 tsp. sea salt
black pepper

Preheat oven to 350 degrees. Oil skillet and set aside. Thinly slice zucchini, using a mandoline if you have one, into rounds. Gently cut squash blossoms in half length-wise and remove stamen. Cut sage leaves into thin slices. Set aside. In a large bowl, whisk together eggs, milk, salt and pepper. Stir in cheese, zucchini and sage. Pour mixture into skillet, making sure zucchini is evenly distributed around the pan. Gently press squash blossom halves into the egg mixture. Bake for 20-25 minutes, until just barely set in the middle. Switch to broiler for about 2 additional minutes till top is golden. Remove and serve warm.

Spinach Malfatti With Sage Brown Butter Sauce

Spinach Malfatti With Sage Brown Butter Sauce

In Italian, malfatti translates to “bad made.” Unlike gnocchi, their dumpling cousin, malfatti are more “roughly” made: hand-rolled, then crudely cut without much thought to uniformity or perfection. But that’s precisely what makes them so lovely – their provincial form and handmade taste. Because they’re made mostly with ricotta and contain very little flour, the result are light and airy pillows, a feat not so easily achieved in gnocchi making. In fact, if you’ve ever made gnocchi you’ll find that more times than not they turn out more dense than you’d like, and you have to concentrate fiercely on the task at hand, making sure to not overwork the dough. Malfatti, on the other hand, are easy to make and hard to ruin.

1 ½ C. Ricotta cheese
2 C. packed fresh spinach
1 C. Italian-seasoned breadcrumbs or panko
2 eggs, beaten
¼ C. Parmesan cheese
¼ C. minced green onions
1 T. basil, finely chopped
¼ tsp. nutmeg
1 clove garlic, minced or pressed
½ tsp. salt
Flour
4 T. butter
Approximately 10 sage leaves

In a medium covered saucepan, steam spinach in 2 T. water until done, approximately 1 minute. Drain spinach and squeeze out extra liquid until very dry. Combine spinach with all ingredients, except flour and sage. Refrigerate 1 hour. Bring a large pot half full of salted water to a simmer. Drop spinach cheese mixture by T. into flour and roll each lightly into long logs. Cut into 1 ½- inch dumplings. Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon, approximately 3 to 5 minutes. In a saucepan, heat butter over medium-high heat. Once butter begins to brown, add sage and cook until leaves are crisp (approximately 1 to 2 minutes.. Spoon brown butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmesan cheese.

Gorditas de Frijol Estilo Veracruz (Veracruz Style Inflated Bean Gorditas)

Gorditas de Frijol Estilo Veracruz (Veracruz Style Inflated Bean Gorditas)

1 C. cooked Black Beans
1 lb. White Masa (for tortillas)
2 T. Flour
1 tsp. Baking Powder
Salt, to taste
½ C. Lard
¾ C. Salsa
½ C. Crema Mexicana
½ C. Queso Fresco, grated

Place the beans in a food processor and process to form a thick purée. In a large bowl, mix the masa, puréed cooked beans, flour, baking powder, and season with salt to taste. The masa should feel firm, but not dry (almost like play-doh). Cover with plastic wrap and let the masa rest for 20 minutes. Form ½ inch balls, covering them while you work. In a deep skillet, heat the lard or oil over medium-high heat. Form the tortillas in a tortilla press covered with 2 rounds of plastic wrap. Place the ball in the middle and press, turn 180°, and press lightly again. Transfer each tortilla to the prepared skillet, and deep fry until they inflate, remove and drain. Serve immediately with the salsa of your choice, crema mexicana and grated queso fresco.

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice

2/3 C. vegetable broth

1/2 C. frozen petite peas

1/8 tsp. dried thyme

1 T. finely chopped chives

1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

 

1 C. dried chickpeas, picked over and soaked in water overnight in the refrigerator

1/2 small onion, roughly chopped

3 cloves garlic

1/4 C. chopped fresh flat-leaf parsley

2 T. extra virgin olive oil

2 T. all-purpose flour

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. baking powder

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

nonstick cooking spray

1 can (15 oz.) chickpeas, drained and rinsed

1 small clove garlic, minced

1/4 tsp. salt, plus extra to taste

1/4 C. extra virgin olive oil

1/4 C. tahini

2 T. fresh lemon juice

4 pockets pita bread

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Drain the chickpeas and place them with the onion and garlic in a food processor. Pulse until blended but not pureed. Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper, and pulse until mostly smooth. Coat both sides of the waffle iron grid with nonstick spray. For each fawaffle, place about 1/4 C. of batter in the waffle iron, leaving a bit of space between scoops for each to expand. Close the lid of the waffle iron and cook for 5 minutes before checking. Remove the fawaffles when they are cooked through and evenly browned. Repeat cooking with the remaining mixture. Keep finished fawaffles warm in the oven. Fill a large bowl with water, pour chickpeas into the bowl and rub them gently to pop off as many skins as you can. The skins float to the top where they can be skimmed off. It’s not necessary to get every last one off, so leave the stubborn ones. In a food processor or with a blender, pulse the chickpeas until just pureed. Add the garlic, 1/4 tsp. salt, olive oil, tahini and lemon juice, and blend until smooth. Taste and add more salt or lemon juice, if desired. Place fawaffles in pita pockets and top with hummus.

WIW: Ramen

WIW: Ramen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.  Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

Tunisian Brik

Tunisian Brik

Tunisian Brik

 

2 medium sweet potatoes

1½ tsp. coriander seeds

2 dried red chillies

½ tsp. ground cinnamon, plus a little extra

sea salt

freshly ground black pepper

2 spring onions trimmed and finely chopped

1 large free-range egg, beaten

150 g butter

6 sheets filo pastry

1 red onion finely sliced

1 bunch fresh watercress

1 bunch fresh mint, leaves picked

1 bunch fresh flat-leaf parsley, leaves picked

4 T. fat-free natural yoghurt

3 lemons, 1 juiced, 2 cut in half

extra virgin olive oil

1 pinch ground cumin

 

Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.

Bash up 1 tsp. of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato. Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares. Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous T. of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown – this will take about 10 minutes. Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.

 

 

Easy Skillet Ravioli

Easy Skillet Ravioli

1 package, about 24 oz. frozen cheese ravioli
2 1/4 C. water
1/2 tsp. salt
1 jar Old World Style Traditional Sauce
1/4 C. heavy cream or half and half or milk

In large nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes. Stir in sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.

Grilled Vegetable Skewers

Grilled Vegetable Skewers

1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both

Rinse 1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both. Remove tough stems from shiitakes. Slice eggplant in half crosswise; cut each piece in half lengthwise. If using eggplant, place a rack over about 1 inch water in a 6- to 8-quart pan. Pile eggplant on rack, bring water to a boil over high heat, cover, and steam eggplant until soft, about 5 minutes. Let stand until cool enough to handle. Thread two or three mushrooms (horizontally through cap) or one piece eggplant onto each soaked 12-inch wood skewer. Brush vegetables lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning once, until tender when pierced, 6 to 8 minutes. Serve with ginger or ponzu dipping sauce.

One Pan Creamy Mushroom Ravioli

One Pan Creamy Mushroom Ravioli

One Pan Creamy Mushroom Ravioli

For the Mushrooms

2 T. olive oil

16 ounces sliced baby portobello mushrooms

1/2 tsp. kosher salt

1/4 tsp. black pepper

 

For the Sauce

1 T. unsalted butter

1 T. all-purpose flour

2 C. 2% milk

1/2 C. heavy cream

2 T. chopped parsley

Leaves from 5-6 sprigs of thyme

1 1/2 C. grated parmesan cheese

1 package (20 ounces) fresh four cheese ravioli

Instructions

 

Heat the olive oil over medium heat in a large pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate. In the same pan, melt the other T. of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 C. of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so.  Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 C. of parmesan cheese over the top. Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.  Note: To prevent the sauce from breaking let it lightly simmer. If the pan is too hot and the milk starts to boil the sauce may break. It will still taste fine if it does but be sure to monitor the heat to avoid this happening. The sauce will be thin before it goes in the oven, but the ravioli will release starch as they bake in it, which will help the sauce thicken.

ATK Classic Macaroni and Cheese

ATK Classic Macaroni and Cheese

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
5 tsp. unsalted butter, plus 3 T. cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tsp. all-purpose flour
1 ¼ tsp. dry mustard
1/4 tsp. cayenne pepper
5 C. milk
8 oz. Monterey Jack cheese, shredded (2 C.)
8 oz. sharp cheddar cheese, shredded (2 C.)

Pulse bread and 3 tsp. chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tsp. salt and cook, stirring often, until tender; drain macaroni. Melt remaining 5 tsp. butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 tsp. salt and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

Sheet-Pan Gnocchi with Asparagus, Leeks and Peas

 

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)

3 T. olive oil

2 T. unsalted butter

Kosher salt and black pepper

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

2 small leeks, trimmed, halved lengthwise, then sliced ½-inch thick (about 2 cups)

2 shallots, trimmed and sliced lengthwise ¼-inch thick

1 cup frozen peas, thawed (or fresh peas)

1 lemon, scrubbed

½ cup grated Parmesan

¼ cup sliced fresh chives or parsley (optional)

 

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 T. oil, 1 T. butter and ½ tsp. salt. On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 T. oil and 1 T. butter. Season with ½ tsp. salt and a few generous grinds of pepper. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking. Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

Butternut Squash Ravioli with Sage and Hazelnuts

Butternut Squash Ravioli with Sage and Hazelnuts

Butternut Squash Ravioli with Sage and Hazelnuts

 

2 C. butternut squash (about ¼ of a small squash), peeled and cubed

1 T. olive oil

¾ C. ricotta cheese

1 T. maple syrup

Kosher or sea salt

Freshly ground black pepper

 

2 C. all-purpose flour, plus more for dusting

1 tsp. kosher or sea salt

3 large eggs

1 T. olive oil

 

3 T. unsalted butter

1–2 tsp. minced fresh sage

2 cloves garlic, minced

¼ C. chopped hazelnuts

Parmigiano-Reggiano for serving (optional)

 

Preheat oven to 375℉. Toss butternut squash with olive oil and a sprinkle of salt and pepper and place on a lined baking sheet. Roast 30 minutes, or until soft. Once cooked, cool for 10 minutes then purée in a food processor, add ricotta cheese, maple syrup, plus ¾ tsp. salt and ½ tsp. black pepper. Side aside or refrigerate overnight. While the squash cooks, mix dry ingredients for the pasta dough, then add eggs and olive oil. Mix with hands to form a shaggy dough, then knead for about 10 minutes until it becomes smooth. Wrap with wax paper or plastic wrap and let rest for 30 minutes. To assemble, turn out the dough onto a clean, floured surface. Roll into a paper-thin sheet, until slightly translucent. Using a sharp knife, cut the dough into 3-inch squares and place about 2 tsp. filling in the center of each. Brush edges with water to help bind the dough, then fold the squares diagonally to form triangle raviolis. (Or use a fork to create a decorative crimp on the edges.) Place the finished pieces on a floured tray and cover with a towel. (At this point the ravioli may be frozen on the tray and then transferred to a container for future use.) To cook, bring a large pot of salted water to a boil. Carefully add a few ravioli at a time. Cook 5 minutes or until ravioli float to the surface. Just before serving, melt butter in a small saucepan, add sage, garlic and hazelnuts and sauté​ for about 1 minute. Add the cooked ravioli to the pan, toss to coat and serve hot. Serves 4.

Onion Pie

Onion Pie

Onion Pie

 

6 to 8 medium onions, thinly sliced

2 T. canola oil

6 large eggs

1 C. soft bread crumbs

1/2 C. grated Parmesan cheese

1/2 C. minced fresh parsley

 

In a large skillet, sauté onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Winter Squash-and-Onion Tart

Winter Squash-and-Onion Tart

Winter Squash-and-Onion Tart

 

3 T. butter, divided

1 large sweet onion, halved and sliced

1 refrigerated piecrust

2 cups mashed or pureed butternut squash (from about 1 pound cubed)

2 large eggs

½ cup (2 ounces) grated Havarti, fontina, or Gouda cheese

¼ cup shredded Parmesan cheese

2 ounces soft goat cheese, crumbled

1 tsp. chopped fresh rosemary

½ tsp. salt

¼ cup panko breadcrumbs

¼ tsp. freshly ground black pepper

 

Melt 2 T. butter in a skillet over medium heat. Add onion and cook 30 to 35 minutes or until golden brown and very tender. Set aside. Preheat oven to 375°. Unfold piecrust and fit into a 9½-inch tart pan with removable bottom. Line the bottom with aluminum foil, and fill with pie weights, uncooked rice, or dried beans. Bake 15 minutes. Remove foil and weights; bake 5 more minutes. If using cooked cubed butternut squash, mash until smooth. Whisk in eggs, cheeses, rosemary, and salt. Stir in onion. Spread squash mixture into pastry. Melt remaining 1 T. butter. Stir in panko and pepper. Sprinkle over squash. Bake 40 minutes or until golden brown and set. Cool 5 minutes before slicing.

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

 

1 ball of dough (about 1-pound/304 g)

⅔ cup (165 ml) Spring Cream (recipe below)

3 ounces (85 g) fresh mozzarella, pinched into small chunks

2 cups (220 g) shredded low-moisture mozzarella (the kinds that come in bags)

About 2 cups (270 g) chopped fresh asparagus

Fine sea salt

3 T. grated hard cheese

Extra-virgin olive oil

1 lemon wedge

2 T. chopped fresh chives

 

Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking. If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does. Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop. Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust. The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work. Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie. Cover the dough with the spring cream, then add the mozzarellas. Now I like to add a very liberal amount of asparagus. Season with salt. Transfer to the oven and bake for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that’s okay. Finish with the grated hard cheese, a drizzle of olive oil, a spritz of fresh lemon juice from the wedge, and the chives.

 

Spring Cream

 

1 handful of basil (10 to 20 leaves)

½ cup (25 g) chopped fresh fennel fronds

½ cup (25 g) chopped fresh chives

Zest and juice of 1 lemon

1 large clove garlic, pressed or minced

Fat pinch of red pepper flakes

4 cups (960 ml) heavy cream

Fine sea salt and freshly ground black

pepper to taste

 

Combine all the ingredients in a food processor. Blend until slightly emulsified. It will keep in the refrigerator for about 5 days.

Vegetable & Quinoa Patties

Vegetable & Quinoa Patties

Vegetable & Quinoa Patties

 

3/4 cup grated smoked Gouda

1 1/4 cup precooked and minced vegetable mixture (such as a blend of onion, carrot, celery and potato)

1 cup cooked red quinoa, cooked and cooled

1 cup of multi grain rice blend, cooked and cooled

1/4 cup wild rice, cooked and cooled

1 T. cornstarch (to help bind the patties)

1-2 eggs

EVOO as needed for frying.

 

First, remember this recipe is meant to work with your pantry. If you don’t have an ingredient listed, substitute or double another. If you don’t have one of the grains increase what you have to equal the total of all three. Do remember we prefer the flavor with red quinoa and a multigrain mix. Combine all grains and vegetables in a bowl; add cornstarch and egg, one at time, mixing to combine. As you mix the ingredients use your hands to press and combine determining if the mixture will hold. ( It may need second egg to be the consistency to form and hold the patty shape.) Hold shaped patties in the refrigerator until ready to cook them.  At service, add enough oil to a large sauté pan; once heated, add a small scoop of the mixture over the heated oil. Tap to shape patty. Sear until the first side is lightly browned, gently turn over and brown other side, or immediately place into oven. Bake at 400º F for approximately 10-12 minutes, until patties are heated through (at least 145ºF). Alternative finish: Combine all mixed ingredients into a shallow baking dish: bake at 400º F for approximately 12-20 minutes to heat through. Spoon or scoop for service.

Skillet Spanikopita

Skillet Spanikopita

Skillet Spanikopita

 

8 T. unsalted butter (1 stick)

2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ C. chopped fresh parsley leaves

½ C. chopped fresh dill

½ C. freshly grated Parmesan

2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)

8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel

 

In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.