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Category: Meat Free

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.

Leek Fritters

Leek Fritters

Leek Fritters

 

1/2 Cup Greek Yogurt

1/2 Cup Sour Cream

2 Garlic Cloves, Minced

2 Tablespoons Lemon Juice

3 Tablespoons Extra-Virgin Olive Oil

1/2 Teaspoon Salt

1/2 Cup Parsley

1 Cup Cilantro

 

For the Fritters

 

3 Leeks, Trimmed, Sliced Lengthwise, Cut into 1/2 Inch Pieces and Cleaned Thoroughly

1 Vidalia Onion, Chopped

Extra-Virgin Olive Oil

1/2 Cup Parsley, Chopped

3/4 Teaspoon Coriander

1 Teaspoon Ground Cumin

1/4 Teaspoon Ground Turmeric

1/4 Teaspoon Ground Cinnamon

1 Teaspoon Sugar

Salt

1 Egg White

3/4 Cup Plus 1 Tablespoon All-Purpose Flour

1 Tablespoon Baking Powder

1 Egg

2/3 Cup Milk

4 1/2 Tablespoons Butter, Melted

 

Make the Sauce: This part is super easy. Add all the sauce ingredients to a food processor with the lower blade attached. Run the processor for about 15 second or until the sauce is smooth. Finally, using a rubber spatula, transfer the sauce from the food processor into a small bowl and place in the refrigerator until you’re ready to use it later.

 

Prepare the Vegetables & Spices: Warm a large heavy skillet over medium heat. Then, when the pan is to temperature, add 4 tablespoons of olive oil to it. Also add the cut leeks and the chopped onion and cook for 15 minutes, while stirring occasionally. The goal here is to soften and lightly brown these ingredients. When the leeks and onion have softened sufficiently, transfer them to a medium sized bowl. Add the parsley, coriander, cumin, turmeric, cinnamon, sugar and 1/2 teaspoon of salt. Mix everything thoroughly.

 

Add the egg white to a small bowl and whisk until it forms peaks. After the egg white has a firm consistency, transfer it to the bowl with the softened leek in it. Fold the egg whites into the vegetables.

 

In another medium sized bowl, add the flour, baking powder, 1/4 teaspoon salt, whole egg, milk and butter. Mix these ingredients well until they are smooth. Then, add the batter to the bowl with the vegetables in it and mix well.  Warm a large skillet over medium heat. When the pan is to temperature, add 2 tablespoons of olive oil to it and then add a few ladles of batter as well. Each fritter should consist of approximately 1 ladle-full. Let the fritters cook for about 3 minutes each side. You’ll know when to flip them when you slide a fork under each one and the underside is nicely browned.  As you make your way through the fritters, set each one aside on a plate. When they are all finished, divide them among the different plates. You should end up with 8 fritters in all. Serve with a side of sauce and enjoy.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

 

3 pounds whole-milk ricotta, drained overnight

6 egg yolks

2 tsp. sea salt, preferably gray salt

1 cup all-purpose flour, plus extra for sprinkling and dusting

best-quality extra-virgin olive oil for drizzling

Salsa di Pomodoro della Nonna for serving

grated Pecorino-Romano for sprinkling

 

Using the back of a large spoon, press the ricotta through a fine-mesh sieve into a large bowl. Add the egg yolks and sea salt and mix with a rubber spatula. Gently fold in the 3⁄4 cup flour; the less you work the dough, the lighter and more tender the gnocchi will be. Cover and refrigerate for 30 minutes. Lightly sprinkle your work surface and two baking sheets with flour. Pull off about a quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide. Using a dough scraper or a sharp knife dipped in flour, cut individual dumplings from the rope into 1-inch pieces. Gently transfer each piece to a prepared baking sheet and dust with flour so it’s lightly coated. Repeat with the remaining gnocchi. Slide the pans into the freezer and freeze for at least 24 hours or up to 1 month. (Gnocchi have a better texture if they go right from the freezer to the pot.) Heat a pot of salted water (see note, at right), and, while the water heats, put the sauce on the stove over a simmering flame so it’s warm when the gnocchi are cooked. When the water comes to a boil, cook two dozen frozen gnocchi for 3 to 3 1⁄2 minutes, or for 30 to 45 seconds after they rise to the surface. Using a slotted spoon or a wire skimmer, transfer the gnocchi to a warmed plate. Add another two dozen gnocchi to the pot. While they cook, finish plating the batch of gnocchi you just took out of the pot. Spoon about a dozen gnocchi per serving onto a warmed plate. Drizzle with olive oil. Spoon a little of the warm tomato sauce on top and finish with a sprinkling of pecorino.

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

Puff Pastry Mushroom and Blue Cheese Strudel

 

1 sweet onion

¼ stick butter

1 roasted red bell pepper

3 cloves garlic (chopped)

4 cups wild mushrooms (sliced)

2 cups spinach

4 ounces Crater Lake Bleu Cheese

¼ cup sherry wine

Salt and pepper to taste

1 full sheet puff pastry

 

Caramelize onions in butter, set aside. Julienne roasted bell peppers, set aside. Sauté mushrooms and garlic until soft. Deglaze with sherry. Add spinach and cook until liquid is evaporated. Set aside and cool. Mix onions, peppers, mushrooms, spinach, blue cheese, salt and pepper. Lay puff pastry on cutting board, put filling in middle of puff pastry horizontally, flip bottom of puff pastry to cover top of filling and flip top of pastry to cover bottom half of puff pastry (like a burrito). Make sure ends are sealed, brush with egg wash and bake at 400° until golden brown.  Once strudel has cooled, cut horizontally and serve with whatever side you prefer (sautéed white beans, black-eyed peas).

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

Spicy Peanut Tofu Lettuce Cups

 

1 block extra firm tofu

5 T. natural peanut butter

2 T. liquid aminos

2 T. sesame oil

1 T. lime juice

1 tsp. chili powder

1 T. erythritol/stevia blend

1 T. coconut oil

1 small red bell pepper, diced

5 medium butter lettuce leaves

1 T. crushed peanuts

2 small green onions, chopped

 

Pre-heat the skillet on stove. Slice the extra firm tofu into approximately 1-inch cubes and pat dry with a towel. In a mixing bowl combine the natural peanut butter, liquid aminos, sesame oil, chili powder, lime juice, and sweetener. Stir well until smooth. Melt the coconut oil in skillet. Place the tofu cubes and diced red bell pepper into the skillet. Sauté the tofu and red pepper until the edges of the tofu begin to brown slightly. Add half of the peanut sauce to the tofu and stir to coat, cooking on medium heat for about 1-2 minutes. Once the sauce begins to thicken and crisp on the tofu, remove from heat. Place the skillet ingredients into the butter lettuce leaves. Top with the remaining sauce, and garnish with crushed peanuts and green onion.

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Marigolds and Tomatoes are great buddies in the garden.  They like similar growing conditions, and marigolds deter tomato worms in the soil.

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 cup pecan halves

Petals from 2 French marigolds

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs. Serve immediately or refrigerate up to 24 hours before serving.

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

 

1 bunch ramps (about 12)

1 T. olive oil

1 lb. ricotta cheese

1 large egg

3/4 C. all-purpose flour, plus more for a dredge

1/2 cup grated Parmesan cheese

1 tsp. salt

1 tsp. pepper

1/2 tsp. nutmeg

1 stick of butter

 

Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves. On medium heat, sauté the diced bulbs in one T. of olive oil until soft, about 3 minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside. In a large bowl, mix together the ricotta cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup). Bring a pot of salted water to a boil and then reduce heat to a simmer. Meanwhile, form gnudis by taking a T. of the cheese mixture in floured hands, roll it into a ball, flatten it, and then dredge in flour to coat. Gently place gnudis 4 at a time in simmering water, and when they float to the top (about 3 minutes), gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudis separate. Repeat until all are cooked. Melt a stick of butter in saucepan on medium until nutty brown. Place gnudis on a plate, drizzle with brown butter and garnish with remaining sautéed ramps. Serve warm.

Savory Gruyere Custard

Savory Gruyere Custard

Savory Gruyere Custard

2 oz/55 g Gruyere cheese

2 oz/55 g Parmesan or Pecorino cheese

2 C./500 mL 35% cream

1 sprig fresh thyme

1 garlic clove

3 eggs

3 egg yolks

½ tsp. Dry Mustard

Salt and pepper

 

Assemble, prepare, and measure ingredients. Grate both cheeses. Preheat oven to 300°F/150°C. Lightly butter four l-cup/250 mL ramekins or a 1-quart/l L baking dish. In a small saucepan, warm cream over medium-low heat with thyme and garlic until steam rises. Remove from heat and allow to infuse and cool while you make the eggs. In a mixing bowl, beat eggs and yolks with mustard (or cayenne) and salt and pepper. Stir in grated cheeses. Strain cream through a fine-mesh sieve and whisk into egg mixture. Pour custard mixture into ramekins (or baking dish) and place in a large roasting pan. Pour boiling water around dishes to come halfway up their sides. Be careful not to splash any water into the custards, as you want them to be creamy and silken, not watery. Bake for 30 -45 minutes, or until center is just set. Custards in ramekins will cook more quickly than those in a single baking dish. Remove from oven and allow to cool slightly.  To serve, place ramekins on individual plates or scoop out servings from larger baking dish.

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

 

1 T. unsalted butter, room temperature, or olive oil

3 cups Quick Pomodoro Sauce or prepared marinara sauce

Pinch of red pepper flakes

¼ tsp. ground cumin

8 large eggs

4 ounces feta cheese, crumbled

 

Perfect Toast

1 small shallot, thinly sliced

Caper berries

¼ cup (packed) torn fresh dill

Extra-virgin olive oil

Flaky sea salt, such as Maldon

Freshly ground black pepper

 

Brush the bottom of the inner pot of the pressure cooker with the butter. Add the sauce, red pepper flakes, and cumin and stir to combine. Crack 8 eggs (1 or 2 per person) into the sauce. Lock on the lid and Pressure Cook on low pressure for 1 minute. Immediately release the pressure manually (to prevent the eggs from overcooking) and open the lid. Check the yolks; if you like a firmer yolk, turn off the heat, re-cover with the lid (but don’t lock it), and let the eggs sit for 1 to 2 minutes more, until set. Open the lid and sprinkle the feta over the top of the eggs to warm it. Spoon the sauce, eggs, and feta into shallow bowls or over the toast and sprinkle with shallot, caper berries and dill.  Drizzle with Olive oil if desired and finish with a sprinkle of flaky salt and pepper.

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

 

8 T. unsalted butter, divided

6 large shallots, minced

2 cloves garlic, minced

½ tsp. ground nutmeg

2 pounds white button mushrooms, washed, dried, and thinly sliced

7 cups chicken broth

1/3 cup dry sherry

1 cup heavy cream

2 tsp. lemon juice

Fine sea salt

Freshly ground black pepper

8 ounces shiitake mushrooms, cleaned, stems removed, and thinly sliced

 

Melt 6 T. butter in a large soup pot over medium-low heat. Add shallots and sauté, stirring frequently, for 4 minutes. Stir in garlic and nutmeg and cook for 1 minute. Increase heat to medium, add sliced button mushrooms, and cook, stirring occasionally, for 20 minutes. Pour the chicken broth into the mushroom mixture and simmer for another 15 to 20 minutes. Puree the soup in batches in a blender until smooth. Return the soup to the pot and bring to a simmer over low heat. Stir in the sherry, cream, and lemon juice. Season to taste with salt and pepper. Meanwhile, heat remaining 2 T. butter in a medium skillet over low heat. When foam subsides, add the shiitake mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, for about 10 minutes. Uncover and continue to cook, until the liquid from the mushrooms has evaporated and the mushrooms have browned. Serve in soup bowls, garnishing each serving with the sauteed shiitake mushrooms.

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

 

2 pounds cremini mushrooms, trimmed and sliced thin

½ ounce dried porcini mushrooms, rinsed and minced

3 garlic cloves, minced

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

2 tsp. minced fresh thyme or ½ tsp. dried

½ tsp. table salt

6 cups vegetable or chicken broth, plus extra as needed

1½ cups wheat berries

½ cup dry Madeira or sherry, divided

6 ounces (6 cups) baby spinach

Grated Parmesan cheese

 

Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high.  Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

Northwest Forest Mushroom and Oregon Hazelnut Strudel

1 pound assorted forest mushrooms

2 tsp. shallots, minced

2 tsp. garlic, minced

3 T. butter

1 T. lemon juice

3 T. dry sherry

4 tsp. white wine

1 cup heavy cream

2 1/4 cup hazelnuts, toasted and coarsely chopped.

1 cup freshly grated Parmesan cheese

1/4 tsp. salt

1/4 tsp. black pepper

 

¾ C. lukewarm water

1 large egg. Beaten

¼ tsp. white Vinegar

2 ½ C. Bread Flour

¾ tsp. Salt

2 T. melted Butter

 

Prepare the strudel dough. Combine the water, egg. salt and vinegar mixing well. Place the flour in a mixing bowl, add half of the liquid and mix a few seconds. ADD remaining liquid and continue to mix until smooth, about I minute. Add the melted butter, mix until blended. Knead the dough slightly by hand to check for consistency. Coat with a drop of oil and place In a covered bowl. Allow the dough to sit at room temperature for 30 minutes before using. Combine 1/4 cup toasted hazelnuts and ¼ cup grated Parmesan cheese. Reserve this mixture to use in rolling the strudel. Mince the assorted mushrooms. Sauté the shallots and garlic in butter until lightly toasted. Add the mushrooms and lemon juice, continue to cook until the liquid from the mushrooms has evaporated.  ADD the white wine and sherry to the hot pan and stir into the mushrooms. ADD the cream, salt and pepper. Reduce the liquid by half and add the remaining cheese and hazelnuts. PLACE in a shallow pan to cool. STRETCH the strudel dough. Butter lightly with drawn butter. PLACE the cooled filling at one end of the dough and roll as per all strudel preparations, brushing each turn of dough with drawn butter and sprinkling with the reserved hazelnut/ Parmesan mixture. BAKE at 400* F for approximately 25 minutes. COOL slightly before slicing.

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

Cauliflower steak with mushrooms and anchovy

 

One 2-ounce (45 g) tin of anchovies in olive oil, drained

3/4 C. (200 g) butter (at room temperature), plus extra

½ pound (200 g) French fingerling potatoes, halved

Olive oil

2 garlic cloves, one crushed and one halved

Salt and pepper, to taste

½ bunch of rosemary

1 large cauliflower

1 tsp. nutmeg

1 ½ C. (150 g) mixed mushrooms (such as oyster, beech, and chestnut mushrooms), chopped into pieces

½ C. (50 g) roasted pecans, coarsely chopped

 

Preheat the oven to 350°F (180°C). Combine the anchovy fillets with the butter in a food processor until it forms a thick mass. Scoop the mixture onto plastic wrap and roll it into a neat, thick tube. Let it set in the fridge. Spread the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and rub in the crushed garlic with your hands. Season with salt and pepper and scatter the sprigs of rosemary on top. Roast the potatoes for 30 to 35 minutes, until golden brown. Meanwhile, cut two large, flat “steaks” from the middle of the cauliflower. Rub both sides with the garlic halves and sprinkle with nutmeg, salt, and pepper. Melt the extra butter in a frying pan over medium-high heat and cook the cauliflower steaks, flipping them regularly, for a total of 5 minutes on each side. Add the mushrooms halfway through the cooking time. Take the anchovy butter out of the fridge and cut into slices. Serve each cauliflower steak with a slice of anchovy butter, along with the roasted potatoes, sautéed mushrooms, and pecans.: The remaining anchovy butter will keep in the fridge for 2 to 3 days. It’s great on toast or on a baguette!

Shakshuka not just for Eggs

Shakshuka not just for Eggs

Shakshuka not just for Eggs

It’s every bit as delicious without the eggs, stashed in the freezer for a quick meal with nothing more than a piece of toast or a sprinkling of feta, or as a base for some leftover grilled chicken. If you’re a gardener with bumper crops of peppers and tomatoes, you’ll want to put up some extra quarts; it’s an easy recipe to double or even quadruple. If you use red, orange, or yellow bell peppers, the final dish will have a sweeter, less pungent flavor than if you use green, so use your favorite or what you have on hand. It’s also fine to use chicken stock rather than vegetable broth.

 

3 T. olive oil

1 medium white or yellow onion, diced

4 cloves garlic, minced

1 T. pimenton de la Vera or smoked paprika

2 tsp. ground turmeric

1/2 tsp. dried thyme

1/4 tsp. cayenne pepper, or to taste

2 medium bell peppers, seeded and diced

1 (15-ounce) can whole or diced tomatoes, or 2 medium fresh tomatoes, peeled and diced

1 1/2 C. vegetable broth

1/2 to 1 tsp. salt

 

In a large saucepan set over medium-high heat, warm the oil. Add the onion and stir, cooking until it is translucent and golden, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute, until golden. Stir in the pimenton, turmeric, thyme, cayenne, and bell peppers. Cook for 10 to 15 minutes, stirring occasionally, until the peppers have softened. Add the tomatoes with their juice and the broth, stirring to blend. Simmer, uncovered, for 40 to 55 minutes, until the mixture has reduced to a thick sauce. Season to taste with salt. Shakshuka will keep in the fridge for up to 5 days or in the freezer for up to 6 months.

French Onion Tart

French Onion Tart

French Onion Tart

 

Pastry

2 C. all-purpose flour

1/2 tsp. kosher salt

1 T. sugar

12 T. cold unsalted butter, diced (1 1/2 sticks)

1/2 C. ice water

 

Onion Topping

1 C. gruyere cheese, shredded (4 oz)

1 1/2 tsp. fresh thyme, minced

2 tsp. fresh chives, minced

1 1/4 lb. sweet onions, (about 3 medium onions)

1 T. heavy cream

3 T. unsalted butter, diced

1 tsp. kosher salt

 

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.  Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions. Sprinkle the rolled pastry with the cheese right to the edges. Sprinkle with thyme and chives. Peel, halve, and very thinly slice the onions into half-moons, keeping the moons intact. Place the onion half-moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream. Dot with the butter and sprinkle with salt.  Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking. Let cool slightly and cut into squares to serve. Serve warm or at room temperature. Recipe Notes: The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.

There’s no pre-cooking of the onions on the stove like many onion tarts require. They’re simply sliced thin and arranged over a sprinkling of grated cheese and herbs and baked until golden brown and caramelized. The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious. Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.

 

Broccoli Cheese Cups

Broccoli Cheese Cups

Broccoli Cheese Cups

 

3 cups cooked and chopped broccoli

1 large egg

12 Ritz crackers (crushed)

1 heaping cup of cheddar cheese (plus more for topping)

1/2 tsp. garlic powder

1/2 tsp. salt

Preheat your oven to 375 degrees.  In a medium size bowl, mix all of the ingredients together until well incorporated.  Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.  Use your fingers to squish the mixture down so that it’s well compacted. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown. Let them cool for at least 5 minutes before removing them from the pan. Serve alone or with a little ranch or ketchup for dipping. Store any leftovers in the fridge for up to 3 days. Recipe Notes: The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They’re great for breakfast this way!  Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.  Feel free to season however you’d like. You could also add onion powder or black pepper. Don’t forget that the Ritz crackers already have added salt.

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

 

1 package ramen noodles, flavor packet discarded

1 T. coconut oil

2 cloves garlic, minced

½ tsp. grated fresh ginger

1 T. brown sugar

2 T. low-sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 scallions, thinly sliced

Toasted sesame seeds, for sprinkling

 

Cook the ramen noodles according to the directions on the package. While the noodles are cooking, in a large skillet, melt the coconut oil over medium-low heat. Stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar, and chili garlic paste. Turn off the heat and stir in the sesame oil. Add the cooked noodles to the skillet and toss well to coat. Serve the noodles with lots of scallions and sesame seeds on top.

Zucchini Quesadilla

Zucchini Quesadilla

Zucchini Quesadilla

 

4 T. olive oil

1 onion, coarsely chopped

Salt

4 cloves garlic, minced

2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise

1 cup frozen corn kernels (4 ounces)

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 C. grated pepper jack cheese

 

Preheat oven to 400 degrees. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 tsp. salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using. Brush one side of all tortillas with remaining T. oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

 

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

 

4 T. extra-virgin olive oil

5 oz chopped baby spinach (about 4 cups)

3 cups thinly sliced green onions

3 cups finely chopped fresh cilantro leaves and tender stems

2 cups finely chopped fresh parsley leaves

1 cup finely chopped fresh dill leaves and tender stems

12 large eggs

2 T. all-purpose flour

2 tsp. kosher salt

1 1/2 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

 

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

 

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