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Category: Meat Free

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

 

3 to 4 ounces young stinging nettles

1/2 cup raw walnuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

12 ounces gigli pasta

1/3 cup grated ricotta salata

2 T. Calabrian chili oil

8 to 10 edible spring flowers

 

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

Cheesy French Bread Pizza

Cheesy French Bread Pizza

Cheesy French Bread Pizza

 

8 tablespoons (1 stick) unsalted butter

6 cloves garlic, minced

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

8 ounces shredded low-moisture mozzarella, divided

1 cup jarred marinara sauce, such as Rao’s

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for drizzling

On the side: Mixed green salad

 

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

 

Servings: 4

Calories: 794

Fat: 41g

Fiber: 5g

Wild Nettle Green Curry

Wild Nettle Green Curry

Wild Nettle Green Curry

 

1 can full-fat coconut milk

1 T. green curry paste

1 C. water

1 T. fish sauce

1 tsp. coconut sugar (can substitute brown sugar)

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

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

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

 

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

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

 

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

2 cups vegetable broth

2 cloves garlic minced

1/4 cup freshly squeezed lemon or lime juice

3 tablespoons vegetable broth

1 teaspoon chia seeds or ground flaxseed

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

1/2 teaspoon cumin

1/4 teaspoon chipotle chile powder or to taste

1/2 tsp salt optional, or to taste

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

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

1/2 cup grated carrot

1/2 red bell pepper chopped

1 avocado optional, sliced or cubed

additional lemon juice and seasonings to taste

 

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

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

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

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

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

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

 

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

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

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

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

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

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

Ina Garten’s Mushroom and Leek Bread Pudding

 

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

2 T. good olive oil

1 T. unsalted butter

2 ounces pancetta, small-diced

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

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

1 T. chopped fresh tarragon leaves

1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock, preferably homemade

 

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

Farfalle with Fennel, Cream, and Herbs

Farfalle with Fennel, Cream, and Herbs

 

3 T. unsalted butter

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

8 scallions, white parts minced, green parts sliced thin

salt and pepper

2 C. heavy cream

1 lb. farfalle

1/4 C. minced fresh tarragon or mint

 

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

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

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

Juice of 1/2 lemon

Grated Parmesan, for serving

 

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

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

Staples Pasta

Staples Pasta

Staples Pasta

 

12 oz. spaghetti or other long pasta

Kosher salt

4 garlic cloves, thinly sliced

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

3 oil-packed anchovy fillets (optional)

¼ tsp. crushed red pepper flakes

4 T. unsalted butter, cut into pieces

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

⅓ cup finely chopped parsley

1 tsp. finely grated lemon zest

1T. fresh lemon juice

 

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

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

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

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

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

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

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

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

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

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

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

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

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

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

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

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

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

about 2 cups water

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

 

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

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

 

2 pints cherry tomatoes or any other tomatoes

1/3 cup olive oil the good stuff

8 oz feta cheese 1 block

9 oz pasta of choice

2 cloves garlic crushed

fresh basil chopped, to finish

 

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

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

 

1/2 cup hazelnuts

1 pound orecchiette pasta

4 T. unsalted butter

1 medium red onion, finely diced

2 garlic cloves, minced

2 tsp. minced fresh sage

1 (15-ounce) can pumpkin puree

Kosher salt

Freshly ground black pepper

1/2 cup mascarpone cheese

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

1/4 cup snipped chives

 

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

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

 

1 pie crust

8 oz. cottage cheese

1 ½ – 2 oz. parmigiano

1 egg

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

1/3 tsp salt

2 T. olive oil

black pepper

 

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

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

 

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

pinch of salt

150 g (5oz) butter, cubed

1 medium egg, beaten

1 tsp picked lemon thyme leaves

For the filling

30 g (1oz) butter

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

3 bay leaves

2 medium eggs

150 g (5oz) sour cream or crème fraîche

1 T. picked lemon thyme leaves

¼ whole nutmeg or to taste, grated

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

sea salt and freshly ground black pepper

 

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

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

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

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

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

1/3 cup grated Parmesan cheese

 

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

 

Dandelions al dente

Dandelions al dente

Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

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

Fiddlehead Fried Rice

Fiddlehead Fried Rice

Fiddlehead Fried Rice

 

1 cup prepped Ostrich fern fiddleheads

2-4 cups leftover rice–whatever you have

Chopped vegetables of your choice

2-3 T. oil such as canola or sunflower

2-3 cloves garlic minced

1 tsp. peeled ginger minced

Soy sauce or tamari sauce

1 or 2 eggs

 

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

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

 

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

6 T. unsalted butter

Kosher salt

½ tsp. chili flakes

1 pound bucatini

¼ cup finely grated Parmigiano-Reggiano

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

 

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

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

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

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Toasted Cheese Ravioli

 

1 (25-oz) pkg frozen cheese ravioli

4 T. butter

3 T. olive oil

2 cloves garlic, minced

1 (14.5-oz) can chicken broth

½ cup shredded Parmesan cheese

 

Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

 

1 cup all-purpose einkorn flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, separated

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1 cup grated aged Wisconsin Cheddar cheese

3/4 cup diced cremini mushrooms

1/3 cup diced chives

Calabrian chili peppers in oil (optional)

Maple syrup or honey (optional)

 

In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.

In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

 

4 cups cherry tomatoes

1 pound gnocchi (fresh or frozen)

3 tablespoons olive oil

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 cups bocconcini balls

fresh basil leaves (roughly chopped)

balsamic reduction (optional)

 

Preheat the oven. Preheat the oven to 400°F. Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.  Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini. Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

 

1 (20 ounce) can diced tomatoes

2 cloves garlic, minced

1/2 cup heavy cream

2 cups fresh baby spinach

1/2 cup fresh basil

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon dried oregano

9 ounces refrigerated cheese tortellini

1/2 cup vegetable broth

 

Puree some of the tomatoes (14 oz) in a food processor until smooth. In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened. Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes. Sprinkle with additional Parmesan cheese and enjoy!

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

 

1 pound kale, well washed, tough stems removed, leaves thinly sliced

2 T. grated lemon zest (from about 4 lemons)

1 pound spaghetti

Kosher salt and coarsely ground black pepper

3/4 cup extra-virgin olive oil

2 T. fresh lemon juice

6 cloves garlic, finely chopped

3 ounces Parmesan cheese, shaved or freshly grated

 

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti. Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

 

12 ounces fusilli

4 T. butter (½ stick)

2 T. bottled lemon juice

¼ tsp. garlic powder

One 12-ounce can evaporated milk

¼ tsp. salt

¼ tsp. ground black pepper

1 T. cornstarch dissolved in a little cold water

Two 15-ounce cans chopped marinated artichoke hearts

½ tsp. dried parsley

 

Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.

Peanut Tofu

Peanut Tofu

Peanut Tofu

 

8 ounces extra-firm tofu

1 green onion, chopped

1 garlic clove, minced

1 T. olive oil

¼ cup peanuts, chopped

2 T. peanut butter

1 T. tamari or soy sauce

½ tsp. smoked paprika

Pinch of sea salt

 

Remove any excess liquid from the tofu (using a kitchen towel), then cut into ½-inch cubes. Sauté the green onion and garlic in the oil over high heat for 2 minutes. 3. Reduce the heat to medium and add the peanuts, peanut butter, soy sauce, paprika, and salt, mixing well. Add the tofu last. Cook for another 5 minutes. Let cool and store in an airtight container in the fridge.

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

Preserved Lemon Cilantro- & Scallion Pesto

 

⅓ cup pepita (pumpkin) seeds or sesame seeds

1 T. chopped preserved lemon, seeds removed

1 T. fresh lime juice

1 T. chopped garlic

¼ tsp. fine sea salt, plus more

2 bunches scallions, cut into 1-inch lengths (2 C.)

1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)

6 T. vegetable oil

2 T. soy sauce, plus more

 

Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

 

1 daikon (peeled, spiralized)

2 T. extra virgin olive oil

1 persian cucumber or 1/2 a seedless cucumber (sliced into 1/4″ rounds)

 

1/4 C. unsalted peanuts (chopped)

1-2 T. cilantro/coriander leaves

fresh lime wedges (to serve)

 

For the Dressing:

 

2 T. extra virgin olive oil

2 T. low-sodium tamari

juice of 1/2 a lime

1/4 tsp. cayenne pepper

1-2 garlic cloves (minced)

1” fresh ginger (peeled and grated)

1 shallot or 1/8 red onion (peeled and finely chopped)

1 small red chili (seeds removed, finely chopped)

1/8 tsp. of sea salt

 

In a small bowl, mix the dressing ingredients and set aside. Spiralize or julienne the daikon into thin noodles with a mandolin. Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it’s looking too dry. When complete, transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

 

8 C. cubed sourdough bread (about 1 baguette)

12 ounces fresh goat cheese, crumbled

Zest of 1 lemon

¼ cup chopped fresh sage

2 T. chopped fresh thyme

1 tsp. grated fresh nutmeg

3 6½-ounce jars marinated artichoke hearts, drained

1½ C. heavy cream

8 large eggs

Salt and white pepper to taste

 

Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour

Grilled Halloumi Wraps

Grilled Halloumi Wraps

Grilled Halloumi Wraps

 

1 red onion, halved and sliced thin

3 tablespoons red wine vinegar

1 tablespoon ground sumac

3/4 teaspoon table salt, divided

2 tablespoons lemon juice

1 garlic clove

1/2 cup plain Greek yogurt

1 large red bell pepper

4 (8-inch) pitas, divided

12 ounces halloumi cheese, sliced crosswise 1/4 inch thick

1 tablespoon extra-virgin olive oil

1/4 teaspoon red pepper flakes

2 ounces (2 cups) arugula

Combine onion, vinegar, sumac, and 1/4 teaspoon salt in medium bowl. Stir until well combined and set aside. Place lemon juice in small bowl. Mince or grate garlic and add to juice. Add 1/4 teaspoon salt and whisk to combine. Whisk in yogurt until smooth. Slice 1/2 inch from top and bottom of bell pepper. Gently remove stem from top. Twist and pull out core, using knife to loosen at edges if necessary. Cut slit down 1 side of bell pepper. Turn bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides to remove remaining ribs and seeds. Lightly moisten 2 pitas with water. Sandwich remaining pitas between moistened pitas and wrap tightly in lightly greased heavy-duty aluminum foil. Turn all burners on gas grill to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Arrange halloumi slices and bell pepper pieces, skin side up. on hotter side of grill. Cook, covered, until undersides of cheese and bell pepper are lightly browned, 3 to 5 minutes. Using tongs, flip cheese and bell pepper and continue to cook until second side of cheese and bell pepper are lightly browned, 3 to 5 minutes longer. Meanwhile, place packet of pitas on cooler side of grill. Flip occasionally to heat, about 5 minutes. Transfer cheese and bell pepper to cutting board. Cut bell pepper into 1/2-inch pieces and transfer to second small bowl. Add oil. pepper flakes, and remaining ¼ teaspoon salt and toss to combine. Lay each warm pita on 12-inch square of foil or parchment paper. Spread each pita with one-quarter of yogurt mixture. Place one-quarter of cheese in middle of each pita. Top with pepper, onion, and arugula. Drizzle with any remaining onion liquid. Roll pita into cylinder. Wrap in foil, cut in half, and serve.

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner

 

14 ounces butternut squash, cut into 3/4-inch slices

8 ounces halloumi cheese, sliced into 6 slices

1 large red bell pepper, cut into 1-inch rounds

6 large radishes, halved

1 medium red onion, cut into wedges and layers separated

14 large black olives

1 serrano chile pepper

2 tsp. za’atar

1 tsp. ground turmeric

½ tsp. dried mint

3 T. extra-virgin olive oil

 

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.  Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

 

2 C. (475 ml) water

1/2 cup (70 grams) fine polenta or yellow cornmeal

1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)

1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling

Salt and freshly ground black pepper

2 T. (30 grams) sour cream or creme fraiche

1/4 cup (60 grams) prepared tomato sauce or tomato puree

4 large eggs

Fresh flat-leaf parsley or chives, for garnish

 

Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add Vi cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.

Tomato Scallion Shortcakes with Whipped Goat Cheese

Tomato Scallion Shortcakes with Whipped Goat Cheese

Tomato Scallion Shortcakes with Whipped Goat Cheese

 

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting

2 tablespoons baking powder

¾ teaspoon salt

5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces

1 green onion, thinly sliced

1 cup whole milk

Freshly ground black pepper, to taste

 

1 tablespoon olive oil

1½ tablespoons red wine vinegar

⅛ teaspoon salt

Pinch of sugar

Freshly ground black pepper, to taste

½ pound (about 1½ cups) cherry or grape tomatoes

 

3-4 tablespoons heavy cream

4 ounces goat cheese, softened

Greens from 2 green onions, thinly sliced

 

Heat oven to 425º. Line a baking sheet with parchment or a nonstick baking mat and set aside. Whisk together the flour, baking powder, salt, and pepper in a large bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula or wooden spoon, stir in the scallions and milk until evenly moistened.  Pat the dough into a ¾ to 1-inch thick circle and use a 3-inch cutter to cut rounds, reforming the scraps as needed. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, or until golden brown, rotating halfway through baking.  While the biscuits are baking, prepare the tomatoes. Whisk together the olive oil, vinegar, salt, sugar and pepper in a medium bowl. Quarter the tomatoes lengthwise, place into the bowl and toss gently to coat. In another bowl, whip the cream with an electric mixer until soft peaks form. Add the goat cheese and continue beating until the topping is light and fluffy.  To serve the shortcakes, split each biscuit in half and top with a generous amount of the tomato salad. Add a dollop of the whipped goat cheese and sprinkle with scallions. Serve immediately.

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

 

1 (about 8.8-ounce) package halloumi

1 pound summer squash (about 2 medium)

1/2 medium red onion

4 cloves garlic

1 preserved lemon

1 pint grape or cherry tomatoes (about 11 ounces)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

8 sprigs fresh mint

 

Arrange a rack in the middle of the oven and heat the oven to 425ºF.  Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.  Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).  Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

 

9 medium (1 kg) roma tomatoes

½ small (60 g) small onion, peeled

1½ small (125 g) carrots, peeled, halved

3 Tablespoons (45 g) tomato paste

1 small garlic clove, peeled

¾ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon fresh lemon juice

1 teaspoon brown sugar

½ teaspoon salt, optional

1 pound (454 g) pasta, rigatoni or ziti, dried

2 cups (225 g) Mozzarella cheese, shredded, or provolone

 

Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.