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Category: Meat Free

French Tomato Mustard Tart

French Tomato Mustard Tart

French Tomato Mustard Tart

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

 

2lbs (900g) ripe tomatoes

2 tsp. salt

1 (370g) ready-rolled puff pastry

2 T. Dijon Mustard

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

Optional: 2 T. breadcrumbs

2 T. Herbs de Provence

Salt and freshly ground black pepper, to taste

 

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

Vegan Mushroom Sauce

Vegan Mushroom Sauce

Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

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

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

 

Kosher salt

12 ounces spaghetti

4 T. unsalted butter

1 shallot, thinly sliced

2 tsp. harissa paste

1 (15-ounce) can cannellini beans, rinsed and drained

½ cup (packed) chopped fresh dill or other tender herb, such as flat-leaf parsley or mint, plus more for garnish

Freshly grated Parmesan, for serving (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until just shy of al dente (you’ll finish cooking the pasta in a skillet). Meanwhile, in a large skillet set over medium-low heat, melt the butter. Add the shallot and cook, stirring frequently, until soft and golden, 5 to 6 minutes. (Resist any temptation to raise the heat, or the butter might burn.) Turn off the heat and stir in the harissa and beans. Reserve 2 cups of the pasta cooking water, then drain the spaghetti. Add the drained spaghetti to the skillet, along with the herbs, 2 tsp. kosher salt, and 1 cup of the reserved pasta water, and cook over medium heat, stirring the spaghetti almost constantly, until a silky sauce coats the noodles. If the skillet ever looks dry, add more of the reserved pasta cooking water, 1 T. at a time. Taste the spaghetti and add more salt if needed (depending on how salty your pasta water was, you could need up to a tsp. more). Serve the pasta in shallow bowls topped with more herbs and, if you’re using it, the Parm.

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

Mushroom Tacos with Avocado Crema

2 T. extra-virgin olive oil

1 T. balsamic vinegar

1 T. maple syrup

1  1/2 tsp. light soy sauce

Pinch red pepper flakes

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

 

1 Hass avocado, pitted and peeled

1/4 C. Greek yogurt

1 garlic clove, roughly chopped

1 ½ tsp. minced, seeded jalapeno chile

Juice of 1/2 lime

Kosher salt and freshly ground black pepper, to taste

8 corn or flour tortillas, warmed, for serving

 

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

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

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

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

Wild Mushroom Tacos with Avocado Cream

4 tbsp oil

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

1 small yellow onion (diced)

3 cloves garlic

1/2 tbsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

3 tbsp cilantro (chopped) for garnish

1/2 lime for garnish

 

Avocado Crema:

1 avocado

1 lime (juiced)

1/4 can coconut milk (full fat)

Pinch of salt

1 tsp ground pepper

 

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

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

 

1 pound kale (1 large bunch, I use Lacinato Kale)

Juice from 2 lemons

4 garlic cloves, minced

½ cup toasted sunflower seeds

4 T. extra-virgin olive oil

½ tsp salt

¼ tsp crushed red pepper flakes

½ cup feta cheese (I used sheep’s milk feta)

Fresh basil leaves, torn

1 pound dry fusilli or penne pasta (I used a bit of both)

 

Cook pasta according to package directions. While your pasta is cooking, strip the kale from the stalks, rinse well in cool water, and dry well.   Slice kale into small pieces and place in large, shallow serving bowl. Pour the lemon juice and olive oil over the kale.  Massage this into the kale by rubbing between your fingers; I use food grade, gloved hands for this so the lemon won’t hurt my hands! It will take about 5 minutes to get the kale soft; it will look much darker and very shiny in color when you are finished. Add the minced garlic, crushed red pepper flakes and feta cheese to the kale, toss lightly and season with salt and pepper. Add the cooked, drained pasta to the kale mixture.  The pasta should still be hot when you add it to the kale mixture.  Sprinkle with the toasted sunflower seeds and some fresh torn basil leaves, and serve.

Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

Zucchini “Linguine” with Pistachios and Mint

1 pound zucchini or yellow summer squash

2 tablespoon shallots, minced

2 tablespoon olive oil

juice of one lemon

2 teaspoon lemon zest

salt and pepper, to taste

parmesan cheese, to taste

½ C. pistachios, chopped

2 tablespoon mint leaves, chopped

 

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

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

4 large tomatoes

Small handful of chopped parsley

Small handful of chopped basil

2 T. balsamic vinegar

1 T. capers

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

Salt and Pepper to taste

1 15 oz can cannellini beans, drained and rinsed

 

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

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

 

2 small acorn squash (1 to 1 1/2 lbs. each)

About 2 oz. or 15 sun-dried tomatoes

1/4 cup pine nuts

3 to 4 cloves garlic, minced or pressed

1/2 cup grated Parmesan cheese

1/4 cup plus 2 Tbs. extra virgin olive oil

21/2 cups vegetable stock

1/2 heaping tsp. salt

1/2 cup coarse-ground polenta

2 to 3 Tbs. shredded Parmesan

2 Tbs. chopped parsley

 

Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil. Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned. Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside. To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes). Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.) Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto. Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.

Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

Zucchini Ricotta Cheesecake

2 C. zucchini, unpeeled & grated

1 tsp. fine grain sea salt

2 1/2 C. ricotta cheese

1/2 C. freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 C. fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 C. goat cheese, crumbled

drizzle of olive oil

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

 

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

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

Ramen Salad with Cabbage & Carrots

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

 

1 package ramen noodles

2 C. water

2 tsp. sesame soy dressing

1/2 C. shredded cabbage

1/4 C. shredded carrots

 

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

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

Dr. Fuhrman’s Thai Peanut Stir Fry

1 C. soy or almond milk

3 Medjool or 6 regular dates, pitted

¼ C. natural, unsalted peanut butter

2 T. hemp seeds

2 T. unsweetened shredded coconut

1 tsp. minced ginger

1 T. lime juice

1 tsp. red curry powder

¼ tsp. ground turmeric

1/2 tsp. lemon grass paste

 

1 C. chopped onions

6 C. broccoli florets

1 C. thinly sliced red bell pepper strips

2 C. trimmed snow peas

2 C. sliced shiitake mushrooms

2 C. shredded Chinese cabbage

 

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

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Olive Oil

2 C. marinara sauce

1/3 C. mascarpone cheese

1/4 C. chopped fresh Italian parsley

2 tsp. chopped fresh thyme

1 lb purchased cheese tortellini

2 oz thinly sliced smoked mozzarella

1/4 C. parmesan

 

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

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

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

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

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

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

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

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

 

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

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

3/4 C. ricotta cheese

1/3 C. thinly sliced fresh basil

3 oz. shredded mozzarella, divided

1 oz. fresh grated Asiago cheese

1 large egg, lightly beaten

1/4 tsp. crushed red pepper

salt and fresh ground black pepper

3 C. marinara sauce, divided

1 lb. packaged potato gnocchi, divided

2 C. baby spinach leaves, thinly sliced, divided

 

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

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

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

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

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

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving

 

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

 

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

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

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

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

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

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

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

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

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

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

1 C. whole-wheat flour

1 1/4 C. all-purpose flour

Sea salt

Freshly ground black pepper

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

1/2 tsp. cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

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

1 C. (about 1 leek) finely sliced leek

1/4 C. olive oil

3 cloves garlic, finely minced

1/8 tsp. red pepper flakes

1/4 tsp. cayenne

11 oz. goat cheese

1/2 C. grated Pecorino Romano

Coarse sea salt

 

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

Mushroom Spaetzle

Mushroom Spaetzle

Mushroom Spaetzle

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) morel powder (or other mushroom powder)

1 tsp. (5 mL) sea salt

½ tsp. (2 mL) ground pepper

½ tsp. (2 mL) ground nutmeg

2 large eggs

¼ cup (60 mL) milk olive oil, to coat

3 T. (45 mL) salted butter

2 T. (30 mL) minced fresh chives or sage

salt and pepper, to taste

 

Spaetzle is a German egg dumpling that is addictive and unusual. You can buy spaetzle makers to create a more uniform dumpling. Traditionally spaetzle is panfried in browned butter and sage to crisp up the exterior. The result is spectacular with rich reduced stock sauces and matches well with pork and duck dishes.

In a large bowl, combine the flour, morel powder, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well using your hands; the dough should be smooth and thick. Let the dough rest for 10– 15 minutes. In a large pot, bring 3 quarts (3 L) of salted water to a boil, then reduce to a simmer. To form the spaetzle, hold a large-holed colander over the simmering water and add the batter. Push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3– 4 minutes, or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into another colander and give it a light coating of oil. Transfer to a baking sheet and let cool. In a large skillet over medium heat, melt the butter and then add the spaetzle, tossing to coat. Cook the spaetzle for 1– 2 minutes to give the dumplings some colour, then sprinkle with the chopped chives or sage (or both) and season with salt and pepper before serving.

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

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

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

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

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

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish

 

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

Mushroom “Bacon”

Mushroom “Bacon”

Mushroom Bacon

 

1 ½ tablespoons olive oil

1 ½ tablespoons soy sauce

½ tablespoon maple syrup or agave

½ teaspoon liquid smoke

8 oz cremini or other type of mushrooms, sliced

 

In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.

For Fried Mushroom Bacon (the quicker method): Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan. Fry 5 – 10 minutes letting them get golden on one side before flipping. Try not to stir the mushrooms too much as letting them rest will allow them to really brown up. It may get a little smoky, so be sure to turn on your hood fan. Remove from the pan and enjoy! For Baked Mushroom Bacon: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Spread the mushrooms slices in a single layer over the prepared baking sheet, and pour over any leftover marinade. Add to the oven and bake for 18 – 25 minutes until dark golden and reduced in size.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

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

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

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

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

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

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

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

1/4 C. dry-roasted peanuts

 

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

 

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

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

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

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

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

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

 

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

Baked Ricotta

Baked Ricotta

Baked Ricotta

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

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

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

Zest of 1 lemon, finely grated

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

Salt and freshly ground black pepper

1 egg, lightly beaten

Ground paprika, for garnish

 

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

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

 

1 tsp. olive oil

1/2 large white or yellow onion diced

2 cloves garlic minced

12 oz spaghetti

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

14 oz artichoke hearts rinsed and drained, and chopped

3/4 cup cooked chickpeas rinsed and drained

2 T. capers

14 oz. canned diced tomatoes

1 T. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

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

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

salt to taste (see notes)

4 cups low-sodium vegetable broth

 

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

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

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

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

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

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

2 cups boiling water

Crushed red pepper flakes, for serving

 

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

Canning Vegetable Soup

Canning Vegetable Soup

Canning Vegetable Soup

19 Quarts

 

11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage

 

Per quart:

 

1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley

 

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

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon-Goat Cheese Gnocchi with Shelling Peas and Green Garlic

Lemon–Goat Cheese Gnocchi with Shelling Peas and Green Garlic

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

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

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

2 teaspoons kosher salt

2 eggs

1 ½ cups unbleached all-purpose flour, plus additional for rolling the dough

2 tablespoons extra-virgin olive oil

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

¼ cup dry white wine or vermouth

3 cups freshly shelled green peas

3 tablespoons unsalted butter

2 tablespoons freshly squeezed lemon juice

1 tablespoon finely chopped fresh tarragon

Freshly ground black pepper

2 tablespoons fresh chives, cut into ½-inch lengths

 

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

LTS Pumpkin Soup

LTS Pumpkin Soup

LTS Pumpkin Soup

 

1 can Vegetable Broth

1 29oz. can Pumpkin Puree

1 can Chicken Broth

2/3 C. Powdered Milk

2 T. dried Bell Pepper

¼ C. dried Onion

1/8 tsp. Thyme

¼ tsp. Nutmeg

½ tsp. Salt

1-2 T. Parsley Flakes

 

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

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

Linguine with Artichokes and Leeks

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

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

3 T. olive oil

1 T. lemon juice

3 tsp. kosher salt

1 tsp. freshly ground black pepper

1 lb. linguine

1/2 C. freshly grated Parmesan

 

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

Garlic Flan

Garlic Flan

Garlic Flan

1 head of fresh garlic with large cloves

2 cups heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 egg yolks

Butter for the ramekins or dish

2 tablespoons chopped chives for garnish

Equipment:

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

Potato masher

Whisk

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

 

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

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

1 1/2 C. all-purpose flour

1/2 C. (1 stick) unsalted butter

a pinch of sea salt

1 egg yolk

2 to 3 tablespoons cold milk

 

2 or 3 medium leeks (about 1 pound), white part only, washed and sliced into 1/2 inch rounds

1 tablespoon unsalted butter

sea salt and freshly ground black pepper

2/3 C. crumbled good blue cheese

2 eggs

2 egg yolks

1 1/3 C. heavy cream

 

First make the pastry. Put the flour, butter, and salt in a food processor and pulse until the mixture looks like breadcrumbs. I don’t have a food processor, so I do this by hand with a pastry blender. The butter should be fresh from the fridge and cold. If you’re going to blend the butter and flour by hand, cut the butter into 1/4-inch cubes first. Once the mixture is blended add the egg yolk, then pour in the milk in a gradual stream. As soon as the dough starts coming together, stop adding the milk. Turn out and knead lightly a couple of times, then wrap the dough in plastic and chill in the fridge for half an hour. Preheat the oven to 325 degrees Fahrenheit. On a lightly floured surface, roll the pastry out quite thinly and use it to line a 10-inch two-part tart pan, letting the excess pastry hang over the edges. Line the pastry with parchment paper, fill with dried beans, and blind bake in the oven for 20 minutes. Take the tart out of the oven and remove the paper and beans. Lightly prick the bottom all over with a fork, and return to the oven for 5 minutes, until the bottom is dry but not too colored. Carefully trim off the excess pastry with a small, sharp knife. Turn the oven temperature up to 350 degrees. To make the filling, put the leeks into a saucepan with 1/2 C. water, the butter, and some salt and pepper. Bring to a low simmer, then cover and cook gently, stirring once or twice, for about 10 minutes, until just tender. Drain the leeks, reserving the cooking liquid. Spread the cooked leeks on the baked tart shell and cover with the crumbled cheese. Give the leek liquid a chance to cool, then put it in a bowl with the eggs, egg yolks, and cream. Beat the mixture with a whisk until smooth, then season with salt and pepper. Pour the custard over the cheese and leeks. Put the tart back into the oven and bake for about 30 minutes- the custard should be just set when you gently shake the pan. Serve warm or cold.

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice

2 cups Long Grain Rice, uncooked

2½ cups Vegetable Broth

2 Carrots

3 tablespoons Extra Virgin Olive Oil

½ cup Frozen Peas

2 Medium Eggs

Salt & Pepper to taste

 

Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and sauté for about a minute before mixing everything together. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper. Notes: Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

 

Crepes:

 

2 eggs

1 1/4 cups low-fat milk

1/4 teaspoon salt

1 cup all-purpose flour

1 to 2 tablespoons melted butter

 

Mushrooms:

 

2 tablespoons unsalted butter (divided)

8 ounces wild mushrooms, cleaned and sliced

1 medium shallot, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons lemon juice

1 bunch watercress, stems removed

4 ounces herbed goat cheese

 

To make crepes: Place the eggs, milk, salt and flour in a blender and process until smooth. Let the batter rest at least 15 minutes (or up to 2 days) before using. Place an 8-inch nonstick skillet over medium heat for a couple of minutes. Brush the pan lightly with melted butter. Pour a 1/4 cup batter into the hot pan, wait a few seconds, then tilt the pan in all directions to spread the batter into an even circle. Cook over medium heat until the top is dry, about 1 minute. Loosen the edges with the tip of a spatula, slide it underneath the crepe and carefully turn it over. Cook the other side for about 30 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. To make mushrooms: Heat a large sauté pan over high heat. When hot, add 1 tablespoon of the butter and half the mushrooms. Sauté, stirring occasionally, until the mushrooms are seared, golden brown and dry. Transfer to a plate and repeat with the remaining butter and mushrooms. When all the mushrooms are cooked, return them to the pan, set the heat to medium and add the shallot. Sauté, stirring occasionally, until the shallot is beginning to soften, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more. Season to taste with salt and pepper. In a medium bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the watercress and toss to coat. Heat a small skillet over medium heat. Add one crepe and spread about 1 tablespoon of the goat cheese on top. Sprinkle with warm sautéed mushrooms and cook until cheese begins to melt. Top with a small handful of watercress, fold the crepe over and slide onto a plate. Repeat with the remaining crepes and filling (save some of the watercress for garnish). Serve 2 crepes per person, topped with watercress.

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

OVEN-BAKED FALAFEL WITH GARDEN RADISHES. CUCUMBER. AND PEA SHOOTS

1/2 medium yellow onion

One 15-ounce can chickpeas, drained and rinsed

Handful of fresh parsley

Juice of 1/2 lemon

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

3 garlic cloves

4 tablespoons whole-wheat all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons olive oil, divided

 

1 cup plain full-fat Greek yogurt

3-inch piece cucumber, grated

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

 

4 pita pockets or lavash, warmed in the oven

Thinly sliced cucumber

Thinly sliced radishes

Thinly sliced red onion

Roughly chopped pea shoots

 

Preheat the oven to 4OO°F. To make the falafel, simply whiz all the ingredients (leaving out 1 tablespoon of the olive oil) in a food processor until mostly smooth (with a few remaining chunks). Grease a baking sheet with the remaining tablespoon of olive oil. Using a tablespoon measure, place heaping scoops of the falafel mixture on the baking sheet, then flatten them with the back of the spoon. Bake the falafel rounds for 10 minutes, flip them, and then bake for another 10 minutes, until edges are crisp, and tops are golden. While the falafel bakes, mix together all the sauce ingredients in a medium bowl. Serve the baked falafel with warm pita pockets or lavash, yogurt sauce, sliced vegetables, and pea shoots.

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

2 tsp. olive oil

2 leeks white and light green parts (see notes)

12 oz whole wheat rigatoni (see notes)

1 small bunch garlic scapes (see notes)

1 large zucchini cut into quarter moons

1/4 tsp. red pepper flakes

1 tsp. dried oregano

1/4 tsp. salt scant (adjust depending on how salty your broth is – mine was not salty)

pinch ground black pepper

1 tsp. lemon zest loosely packed

1 T. lemon juice

1/2 cup white wine of choice

1/2 cup plain , unsweetened almond milk

2 cups low-sodium vegetable broth

fresh basil

 

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened – about 7-10 minutes. Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.

 

To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven’t tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy – they still taste great, though.

 

If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.