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Category: Meat Free

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

1 T. unsalted butter, plus more for the soufflé dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Savory Apple Tart with Onions, Cheddar and Thyme

Savory Apple Tart with Onions, Cheddar and Thyme

Savory Apple Tart with Onions, Cheddar and Thyme

16 T. (2 sticks) (8 oz./250 g) unsalted butter, cut into small pieces and frozen until firm

2 2/3 C. (13 1/2 oz./425 g) all-purpose flour, plus more for dusting

1 tsp. kosher salt

1 egg plus 1 egg yolk

1/4 C. (2 fl. oz./60 ml) plus 3 T. ice water

 

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

2 yellow onions, sliced into thin rings

1 C. (8 oz./250 g) crème fraîche

2 tsp. Dijon mustard

1 1/2 C. (6 oz./185 g) shredded sharp cheddar cheese

1 T. fresh thyme leaves, finely chopped, plus more for garnish (optional)

3 or 4 baking apples, such as Granny Smith, cored, partially peeled and thinly sliced

Kosher salt and freshly ground pepper

 

To make the crust, in a food processor, combine the butter, flour and salt and pulse until the mixture resembles coarse meal with some large pieces. In a small bowl, whisk together the egg, egg yolk and ice water. While pulsing, drizzle in the egg mixture until a dough forms. Turn the dough out onto a sheet of plastic wrap, shape into a rectangle and wrap well. Refrigerate until firm, at least 1 hour or up to 2 days. On a lightly floured surface, roll out the dough into a 14-by-21-inch (35-by-53-cm) rectangle and refrigerate until firm, about 15 minutes. Coat a nonstick baking sheet with cooking spray. Fit the dough into the prepared baking sheet. Fold the excess dough under and pinch to form a crust that comes 1/2 inch (12 mm) above the rim. Freeze until firm, about 30 minutes. Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat to 375°F (190°C).  Line the dough with parchment paper, pressing it flush against the surface of the dough and leaving a 2-inch (5-cm) overhang on all sides. Top with pie weights or dried beans. Fold the parchment over the edges of the crust. Bake on the lower oven rack for 25 minutes, rotating the baking sheet halfway through.  Remove the parchment and weights. Continue baking until the crust is golden brown and crisp, 15 to 17 minutes more. Transfer the baking sheet to a wire rack and let cool slightly. Reduce the oven temperature to 350°F (180°C). Meanwhile, make the filling: In a large fry pan over medium heat, melt the butter with the olive oil and swirl the pan to combine. Add the onions and cook until lightly browned and starting to caramelize, about 8 minutes per side. Remove from the heat.  In a small bowl, stir together the crème fraîche and mustard and spread evenly over the crust. Sprinkle with 1 C. (4 oz./125 g) of the cheese and the thyme. Arrange the apple slices and onions on top. Sprinkle with the remaining 1/2 C. (2 oz./60 g) cheese, and season with salt and pepper. Bake on the top oven rack until the pastry is golden and the cheese is melted, about 25 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve. Serves 6.

Very Green Spaghetti

Very Green Spaghetti

Very Green Spaghetti

5 oz dried spaghetti

4 cloves of garlic

7 oz cavolo nero (Tuscan Kale)

1 oz Parmesan cheese

1 oz ricotta cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 T. of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Florentine-Feta Rolls

Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1⁄4 cup fresh basil

1⁄2 teaspoon salt

1⁄4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1⁄4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1⁄4 cup finely shredded parmesan cheese

 

Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

Mushroom Risotto with Lemon and Thyme

1/4 C. extra virgin olive oil Here’s our favorite organic olive oil.

4 cloves garlic chopped

2 C. Carnaroli rice

3/4 pound mixed mushrooms sliced thin

1 C. dry white wine

6 C. Chicken and Mushroom Broth  or Homemade Chicken Broth

1 T. fresh thyme leaves

1 T. finely grated lemon zest

2 tsp. fine sea salt

1/4 C. heavy cream

 

Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and sauté it until the tips of each grain of rice turn translucent. Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half C. at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more. When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

One Pan Skillet Butternut Squash Lasagna

1 lb cubed butternut squash

1 tsp. extra virgin olive oil

salt and pepper

1 C. ricotta cheese

1 C. freshly grated Parmesan cheese

1 tsp. chopped fresh rosemary

pinch freshly grated nutmeg

2 C. marinara sauce ((store bought or homemade))

1/2 C. chopped fresh basil

6 no-boil lasagna noodles

2 C. shredded mozzarella cheese ((about 8 oz))

 

Preheat the oven to 400ºF. Place the butternut squash on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and stir to combine. Spread the squash into a single layer, then roast until the squash is fork-tender, 25-30 minutes, stirring once or twice during baking time. Remove from oven and let cool slightly. In a medium bowl, combine the squash, ricotta, 3/4 C. of the Parmesan, the rosemary and the nutmeg. In another bowl, combine the marinara with the basil. Spread 1/2 C. of the marinara in the bottom of a large nonstick skillet. (Mine is a 12-inch skillet.) Cover the marinara with 2 of the lasagna noodles. Spread half of the butternut squash mixture on the noodles, then sprinkle 1/3 of the mozzarella over the top. Add another layer of noodles, the rest of the butternut squash mixture, 1 C. of the marinara, and half of the remaining mozzarella. Top with the remaining noodles, the rest of the marinara, then the remaining mozzarella. Sprinkle the remaining 1/4 C. of Parmesan over the top.

Cover the skillet and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. Halfway through the cooking time, check to see if the edges look dry, and if they do, add up to 1/2 C. of water.) Let the lasagna sit for 5 minutes before serving.

 

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Kosher salt, as needed

4 lemons, preferably Meyer or other thin-skinned lemons

l pound linguine or spaghetti

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

pasPinch of sugar

3 tablespoons unsalted butter

3/4 teaspoon red chile flakes, plus more to taste

2/3 cup Parmigiano-Reggiano cheese, plus more for serving (optional)

Freshly ground black pepper to taste

1/2 cup fresh celery leaves, coarsely chopped (optional)

1/3 cup fresh parsley leaves, coarsely chopped (optional)

Flaky sea salt, for serving

 

Bring a large pot of heavily salted water to a boil. Finely grate the zest of 2 lemons and set the zest aside. Juice one of the bald lemons and set the juice aside. (Reserve the second bald lemon in case you want more juice.) Trim the tops and bottoms off the other 2 lemons and cut them lengthwise into quarters; remove the seeds. Slice the lemon quarters crosswise into thin triangles. Blanch the lemon pieces in the boiling water for 2 minutes; then use a slotted spoon to transfer them to a clean dish towel. Taste the lemons; if they seem bitter, repeat the blanching. When the water returns to a boil, add the linguine and cook until it is just shy of al dente, about 2 minutes less than the package directions. Drain, reserving V2 cup of the pasta cooking water. While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lemon pieces and a pinch each of salt and sugar. Cook until the lemons are browned, 3 to 5 minutes. Transfer to a plate. Melt the butter with the remaining 3 tablespoons olive oil in the same skillet over medium heat. Add the chile flakes and reserved lemon zest, and cook until fragrant. Whisk in the reserved pasta cooking water. Toss in the pasta, the reserved lemon juice, the cheese, 1 teaspoon salt, and black pepper to taste. Cook until the pasta is well coated with the sauce and has finished cooking, about 1 minute. Toss in the caramelized lemons, and the celery leaves and/or parsley if using. Taste, and add more lemon juice if needed. Serve, topped with a drizzle of olive oil, plus more cheese if you like, and a sprinkle of flak}’ sea salt.

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

Sheet Pan Lemon-Parmesan Gnocchi with Mushrooms

16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

5-6 fresh basil leaves. thinly sliced (optional)

 

Heat your oven to 450ºF.  In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine. Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.  Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

WIW: Deliciously Dented Tofu

 

This actually looks pretty tasty for tofu, doesn’t it?

1 package (14 oz.) firm or extra-firm tofu, cut into 3/4-inch thick slices

2 T. peanut oil

1 T. sesame oil, plus more for serving

1 tsp. yellow miso paste

1 tsp. soy sauce, plus more for serving

Nonstick cooking spray

2 C. cooked Asian-style short grain rice or Thai sticky rice

Sriracha, for serving

Black sesame seeds, for serving (optional)

 

Preheat waffle iron to medium. Lay a lint-free kitchen towel or two layers of paper towels on a rimmed baking sheet. Lay the tofu slices on top in a single layer. Top with another two layers of paper towels. Place another baking sheet on top, and weight it down with large cans for about 20 minutes to extract excess moisture. In a shallow bowl or deep plate, combine peanut oil, sesame oil, miso paste and soy sauce. Place tofu in soy sauce mixture and turn to coat. Coat both sides of a waffle iron with nonstick cooking spray. Place tofu in waffle iron, close lid, and cook until golden brown and crisp, about 3 to 8 minutes, depending upon your appliance. Repeat until all the tofu is cooked. Spray both sides of waffle iron with more nonstick cooking spray. Place a generous 1/2 C. of rice in the waffle maker. Close lid and cook until rice is just golden and holds together, about 2 to 6 minutes, depending upon your waffle maker. Repeat with remaining rice. Place rice and tofu on plates. Sprinkle tofu with black sesame seeds, if you like. Accompany with more soy sauce, sesame oil and Sriracha for drizzling at the table.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)

1/4 yellow onion, thinly sliced

1 jalapeño or serrano pepper, diced

1/4 C. fresh cilantro leaves

flaky salt to taste

 

1 1/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)

1 T. neutral cooking oil (we use avocado oil)

8-10 corn tortillas

1 C. shredded jack or cheddar cheese

1/2 C. sour cream mixed with juice of 1/2 lime

1 avocado, cut into slices

crumbled cotija cheese

fresh cilantro leaves & lime wedges for serving

 

Add boiled, cooled & dried cactus with sliced onion, jalape̱o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through Рturn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.

 

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

2 C. slightly overcooked rice

1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)

2 eggs

gochujang (hot pepper paste), as needed

kimchi, as needed

sesame oil

soy sauce

 

Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.

Green-On-Green Sandwiches

Green-On-Green Sandwiches

Green-On-Green Sandwiches 

4slices whole grain bread

2T. Herb Pesto (recipe below)

1/4 C. Pickled Red Onions (recipe below)

1/2C. large spinach leaves

1medium tomatillo or tomato, very thinly sliced

1/4 avocado, thinly sliced and brushed lightly with lime juice

1ounce thinly sliced fresh mozzarella cheese

1/2C. scored and thinly sliced English cucumber

4 leaf or bibb lettuce leaves

 

Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

 

Pickled Red Onions

 

1 large red onion, halved and thinly sliced (2 C.)

1/2C. red wine vinegar

1T. sugar

1/4tsp. salt

 

In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

 

Herb Pesto

 

1 1/2 C. packed fresh basil leaves

1/4C. slivered almonds, toasted

2T. snipped fresh flat-leaf Italian parsley

2 T. snipped fresh tarragon

1 large clove garlic, quartered

3T. olive oil

1/4tsp. cracked black pepper

1/8tsp. salt

 

In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.

 

 

Yield: 2 sandwiches

Calories: 302

Fat: 14g

Fiber: 7g

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

1 (15 oz) can chickpeas, drained

1 onion, chopped

1/2 C. fresh parsley

2 cloves garlic, chopped

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 pinch cayenne pepper

1 tsp. lemon juice

1 tsp. baking powder

1 T. olive oil

1 C. dry bread crumbs

 

Mash chickpeas in a large bowl until they form a thick paste; set aside. In a food processor or blender, combine onion, parsley and garlic and process until smooth. Add to mashed chickpeas. In another bowl, mix together egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Add to chickpea mixture and stir until combined. Slowly add breadcrumbs until the mixture is no longer sticky but still holds together. Form heaping T. into balls and place the  fridge until you’re ready to cook. Heat up waffle iron, spray with a little cooking spray if your iron tends to stick, and cook falafels for a few minutes until lightly browned. Serve in fresh pita bread with tzatziki, greek salad and lemon rice.

 

(Falafel with rice? Weird. Serve in a pita drizzled!)

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

1 lb. Linguine

1/2 C. olive oil

4 ounces arugula, trimmed

1 C. freshly grated Parmesan cheese

1/2 C. pine nuts, toasted

Additional freshly grated Parmesan cheese

 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 C. Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Baked Brie Strata

Baked Brie Strata

Baked Brie Strata

2 small Zucchini, cut crosswise into ¼” thick slices, about 2 C.

Salt & Pepper

Olive Oil Pam

6 slices Whole Wheat Bread, dried, and torn into bite sized pieces

4.4oz. pkg. Brie, cut into ½” cubes

1 C. halved Cherry Tomatoes

4 Eggs

2/3 C. evaporated Fat-Free Milk

1/3 C. Scallions, sliced

3 T. chopped fresh Dill

Salt and Pepper

 

In covered medium saucepan, cook zucchini in a small amount of boiling water for 2-3 minutes, or until just tender. Drain and transfer to medium bowl. Season with salt and pepper and set aside. Meanwhile, coat a 2 quart rectangular baking dish with nonstick cooking spray. Arrange 4 C. of the bread in the baking dish. Arrange zucchini and tomatoes on top. Cover with remaining 2 C. of bread pieces. In medium bowl, whisk together eggs, milk, green onions, dill, salt and pepper. Pour evenly over bread mixture in baking dish. Lightly press down layers with the back of a spoon. Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours. Preheat oven to 325. Remove plastic wrap and cover baking dish with foil. Bake for 30 minutes. Uncover and then back an additional 25-30 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving.

 

Yield: 6 servings

Calories: 216

Fat: 10g

Fiber: 3g

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

 

2 small tomatoes, cored and cut into small cubes

Kosher salt

3 medium zucchini

2 tablespoons extra virgin olive oil

2 large garlic cloves, very thinly sliced

1 small fresh hot red chile, split in half lengthwise to expose the seeds

Freshly ground black pepper

1/2 cup whole-milk ricotta cheese

1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon

3 tablespoons grated aged sheep’s-milk cheese

 

Season the tomatoes with a little salt. Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler. In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes. Season with a little salt. Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper. Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes. Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid. Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce. Divide between two warm bowls, and serve topped with the grated sheep’s-milk cheese.

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

Gnocchi Alfredo with Portobello Mushrooms

1/2 cup unsalted butter

2 cloves garlic, pressed

6oz portobello mushrooms, sliced thin

3 cups heavy whipping cream

1/2 tsp kosher salt

1/2 tsp black pepper

25 oz package frozen gnocchi, (or fresh)

1 1/2 cups shredded parmesan cheese

parsley, for garnish, optional

In a large skillet, sauté butter with garlic and mushroom slices over medium heat, until softened (about 5 minutes).  Slowly add in heavy cream, whisking while you add it to the skillet. Season with salt and pepper. Simmer over medium heat for about ten minutes. Sauce should thicken up slightly.

Add in gnocchi (frozen or fresh) and simmer until cooked through. If the gnocchi is frozen, this could take about 5 minutes. Add in parmesan cheese, stir and sprinkle with a sprig of parsley for garnish. Serve hot and ENJOY.

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced

4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size

1 C. canned coconut milk
fresh dill

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

2 4oz. cans Whole Green Chilis (or 8 fresh roasted chilis)
2 C. grated Monterey Jack Cheese, divided
1 ½ T. Butter
6 Eggs
1 T. Flour
2 C. Milk
1/8 tsp. Chili Powder

Preheat oven to 325. Slit each chili down one side and fill loosely with grated cheese, using 1 cup cheese for all chilis. Lay filled chilis in a lightly buttered, soufflé type backing dish. In separate bowl, beat eggs and flour. Stir in milk and chili powder. Fold in remaining grated cheese. Pour eggs over chilis. Bake 45 minutes to an hour, until top is bubbly and a knife inserted near center comes out clean.

from The Idiot’s Guide Glycemic Index Cookbook

Yield: 6 servings
Calories: 282
Fat: 21g
Fiber: 0g

Mushroom Soup without Cream

Mushroom Soup without Cream

Mushroom Soup without Cream

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Ricotta, Spinach, and Mushroom Lasagna

Ricotta, Spinach, and Mushroom Lasagna

Ricotta, Spinach, and Mushroom Lasagna

1 T. olive oil, plus more for greasing the skillet
8 ounces white mushrooms, sliced
1 clove garlic, cut in half and crushed
1 tsp. fresh thyme leaves, chopped, or ¼ tsp. dried thyme
Salt and freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed
1 C. ricotta
1 large egg
3 C. marinara sauce (Store-bought or homemade)
4 ounces no-boil lasagna noodles
2 T. freshly grated Parmesan cheese

Preheat the oven to 350°F with one rack in the middle. Preheat the skillet over medium heat for 2 minutes. Add the olive oil to the skillet, allow it to heat 1 minute, then add the mushrooms, garlic, thyme, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until the mushrooms soften, about 10 minutes. Taste to check for seasoning and add salt and pepper as necessary. Remove and discard the garlic. Pour the mushrooms and any liquid into a bowl and set aside. In a medium-size bowl, combine the spinach with the ricotta, egg, ¼ tsp. salt, and ¼ tsp. pepper.

Rub a coating of olive oil on the skillet and then layer the ingredients in this order:

¾ C. of the ricotta mixture
1 C. of the marinara sauce
half of the mushrooms and their liquid
half of the noodles (break the noodles if necessary to cover the whole skillet)
¾ C. of the ricotta mixture
1 C. of the marinara sauce
the remaining mushrooms and any liquid
the remaining noodles
the remaining ricotta mixture
the remaining marinara sauce

Sprinkle the Parmesan evenly across the top of the lasagna. Cover the skillet tightly with aluminum foil and place in the oven. Bake until the mixture is bubbling and the lasagna noodles are tender, about 45 minutes. Remove the skillet from the oven and transfer it to a rack to cool slightly, about 10 minutes, before serving hot. Leftovers can be refrigerated in a covered container for up to 2 days.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

Vegetarian Grilled Vegetable Sandwich with Olive Tapenade

1 carrot, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, cored, seeded and cut into large pieces
6 scallions, trim off bottom root and top (6-inch slice)
1 Japanese eggplant, thinly sliced
1 head Belgian endive, slice root off, keep leaves whole
2 whole wheat rolls

Tapenade:
10 calamata olives, pitted
½ shallot, peeled and sliced
1 tsp. capers
½ tsp. olive oil

Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized. Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.

Spaghetti with Ramps + Breadcrumbs

Spaghetti with Ramps + Breadcrumbs

Bring a large pot of salted water to a boil and cook l pound spaghetti according to package directions. Drain the pasta (reserve 1/4 C. pasta water) and set it aside. Meanwhile, in a food processor, pulse 2 slices stale bread* (3 oz.) until coarse crumbs form. Chop the bulbs of 8 oz. ramps** (reserve the greens). In a large skillet, heat 1 tsp. olive oil over medium heat; add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer the breadcrumbs to a bowl and season with salt and pepper; wipe the skillet with a paper towel. Place 1 tsp. olive oil and 2 tsp. salted butter in the skillet and set it over medium heat. When the butter melts, add the ramps and cook until fragrant and tender, about 4 minutes. Add the pasta to the skillet with the cooked ramps, add the reserved greens, and toss until wilted. Stir in the reserved pasta water to create a thin sauce. Serve sprinkled with the breadcrumbs. * Or use 2/3 C. panko ** Or a small bunch of scallions + 1 small garlic clove

LunaCafe OtherWorldly Green Chile Mac & Cheese

LunaCafe OtherWorldly Green Chile Mac & Cheese

Even folks who are not especially enamored of traditional Mac & Cheese, love this hot and spicy, chile-laden version. For a rustic effect, serve in individual iron skillets or kettles.

1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked)
2 tsp. sea salt
6 tsp. unsalted butter, melted
2 C. dried white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
sea salt, to taste
9 oz. Tillamook White Extra Sharp Cheddar (aged over 2 years)
9 oz. Queso Asadero cheese
1½ oz. (about 3/4 C.) finely grated Parmesan
2 tsp. unsalted butter 1 C. minced yellow onion (4 oz. or about ½ large onion)
¼ C. all-purpose flour

3 C. Green Chile Crema

sea salt, to taste
½ C. stemmed, ribbed, seeded, red bell pepper
½ C. stemmed, ribbed, seeded, orange bell pepper
½ C. stemmed, ribbed, seeded, green poblano or Anaheim pepper
½ C. fresh sweet corn sea salt, to taste freshly ground black pepper, to taste

Coat an 8- to 10-C. capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-C. capacity stoneware ramekins or iron skillets. Reserve. To prepare the pasta, bring a large pot of water to a rapid boil, add 2 tsp. salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
Toss the pasta in the bowl with all of the cheeses and reserve. To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve. To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften. Add the peppers and corn, and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with sea salt. To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center.
Sprinkle on the breadcrumb topping. Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.) Broil for a minute or two to finish browning the top.

Green Chile Crema

A creamy, silky sauce with a perfect balance of fiery heat, rich creaminess, and acidic and herbaceous counterpoints.

2 C. heavy cream
26 oz. fresh, stemmed, seeded, roasted, peeled green Anaheim chiles (about 3 C.)
1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped
2 tsp. minced garlic
3 green onions, green parts only, chopped
sea salt, to taste

In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool. Using a blender, pour the cream and chile mixture into the container and liquefy. Add the green onion and liquefy.
Season with salt to taste. Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.

Marrow Beans with Swiss Chard and Zesty Lemon

Marrow Beans with Swiss Chard and Zesty Lemon

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

Marcella Hazan’s Tomato Sauce

Marcella Hazan’s Tomato Sauce

2 C. tomatoes, in addition to their juices (for example, a 28-oz. can of San Marzano whole peeled tomatoes)
5 tsp. butter
1 onion, peeled and cut in half
Salt

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Zucchini and Mushroom Bread Pudding with Squash Blossoms

Zucchini and Mushroom Bread Pudding with Squash Blossoms

2-3 slices of dry bread
pesto
3 eggs
1 C. milk
1/2 C. grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 C. crumbled feta)
olive oil
1 clove garlic minced
1/2 shallot, finely chopped
2 medium zucchini, quarter lengthwise and cut into slices
8-10 small mushrooms
S&P
squash blossoms to decorate if available

Preheat the oven to 350 F degrees. Grease a 9 1/2 ” pie pan. Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan. Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture. In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender. Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture. If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture. Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!

Mini Garden Pizzas

Mini Garden Pizzas

1 recipe Pizza Dough
2 tablespoons Olive Oil
1 ball Fresh Mozzarella , thinly sliced
½ cup Grape or Cherry Tomatoes, sliced
1 recipe Simple Parsley Gremolata (see below for recipe)
Salt and Pepper, to top
10-12 Fresh Basil Leaves

Preheat the oven to 425 degrees. Divide the dough into 12 equal sections. Shape each section of dough into a ball. Roll each ball into a circle that is 1/8” thick. Place the dough circles spaced 2” apart on parchment-lined baking sheets. Brush the top of each dough circle with olive oil. Top each dough circle with a few slices of fresh mozzarella. Top half of the dough circles with 5-6 tomato slices, each. Add a bit of basil. Sprinkle the remaining half of the pizzas with gremolata (about 1-2 teaspoons, each). Sprinkle the pizzas with salt and pepper. Bake in the preheated oven on the top rack for 10-12 minutes, or until the cheese is bubbling and crust is golden brown.

Simple Parsley Gremolata

¼ cup Fresh Parsley, chopped
3 Garlic Cloves, finely minced
Zest of 1 Lemon

Combine all ingredients in a small bowl and mix together. Sprinkle over pizzas, meat, fish, pastas, etc. Store the Gremolata in an airtight container. Keep refrigerated. Will keep for about 1 week.

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Tomato sauce is infinitely adaptable. This version takes the basic Italian sauce and heads south with it, across the Mediterranean Sea, to Tunisia. It includes either Baharat or Ras el Hanout spice blend, along with paprika, cinnamon, preserved lemons, and olives. It’s fabulous as the base for a Moroccan Tagine (and is specified for Moroccan Kefta Tagine (Spicy Meatballs & Tunisian Tomato Sauce). But it’s also delicious tossed with linguini or strozzapreti pasta, Italian-style.

¼ C. cold pressed, extra-virgin olive oil
1 large onion, minced (2½ C. or 10 oz. minced)
4 cloves of garlic, minced or pressed
2 tsp. Baharat or Moroccan Ras el Hanout
2 tsp. ground cumin (only if Ras el Hanout contains no cumin)
2 tsp. ground paprika
1 tsp. ground cinnamon
½ C. dry white wine
28 oz. canned, crushed tomatoes
2 C. chicken stock, plus more as needed
2 tsp. fine sea salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. wildflower honey, plus more to taste
1 C. large cerignola mix, calamata, or green olives, pits removed, and cut into quarters lengthwise
½ C. small preserved lemons, cut into quarters or eighths lengthwise, pits removed
¼ C. chopped cilantro

In a large sauté pan, over medium-low heat, heat the oil and add the onions. Cook the onions slowly, partially covered, until soft and translucent but not browned, about 10 minutes.
Add the garlic and cook for 2 minutes more, stirring to incorporate. Add the baharat or ras el hanout, cumin (if needed), paprika, and cinnamon. Stir to incorporate. Turn the heat up and add the wine. Simmer until almost all liquid is evaporated. Add the tomatoes and chicken stock. Simmer slowly, partially covered for 15 minutes. Add the olives and preserved lemons, and continue cooking for about 15 minutes longer, until sauce is slightly thickened, with a silky sheen. Total cooking time will be about 30 minutes. If the spices still taste harsh at this point, add a little more stock, and simmer longer. If needed, thin the sauce with additional chicken stock. Sauce should not be too thick. Taste for seasoning, and add salt, pepper, and honey to taste. Just before serving, add the cilantro. Sauce can be used immediately or cooled and refrigerated for up to 3 days. It’s even better on day two. Makes about 2 quarts.

Soba with Pea Shoots, Shiitake Mushrooms and Leeks

Soba with Pea Shoots, Shiitake Mushrooms and Leeks

4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1 1/2 C.)
3 T. vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
4 scallions, sliced thin
2 T. soy sauce, or to taste
2 tsp. rice vinegar, or to taste
an 8- or 9-oz. package soba (buckwheat noodles)
1/2 pound pea shoots, washed well and spun dry

In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute. In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well. In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.