Monday, October 22, 2018

Roasted Balsamic Radicchio


Ingredients:

  • 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme 
  • Balsamic vinegar (for drizzling)

Instructions:

  1. Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
  2. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
  3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

Tortellini in Broth with Escarole


Ingredients:

  • 3 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 1 dried bay leaf
  • 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
  • 1 pound cheese tortellini
  • Coarse salt and ground pepper

Instructions:

  1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
  2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
  3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
  4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

Roasted Red Pepper Soup


Ingredients

  • 6-8 Red Bell Peppers
  • 1/2 an onion chopped
  • 2 tablespoons olive oil
  • 5 cloves of garlic
  • 4 cups of chicken or vegetable stock
  • 2 teaspoons hot sauce 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup sour cream
  • 1 teaspoon dried oregano

Instructions:

  1. Clean the bell peppers, cut them in half and remove the seeds and membranes.
  2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
  3. Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
  4. While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
  5. After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
  6. Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
  7. Add the mixture to a large pot, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
  8. Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
  9. Serve with extra sour cream and fresh herbs on top if desired.

Creamy Sorrel Soup


Ingredients:

  • 2 tablespoons unsalted butter
  • 1cup yellow onion, finely diced
  • 1/4 cup carrots, peeled and finely diced
  • 1/4 cup celery, washed, trimmed and finely diced
  • 2 cups starchy potatoes, finely diced
  • 1/3 cup basmati rice
  • 4 cups vegetable broth
  • 1 cup cream
  • 2 1/2 cups sorrel, washed, spun dry and chopped
  • 2 teaspoons fresh thyme, minced
  • Kosher salt and fresh ground pepper

Instructions:

  1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
  2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
  3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
  4. Serve

Mushroom Stuffed Peppers


Ingredients:

  • 4-5 medium orange peppers
  • 1 1/4 cups cooked brown rice
  • 8 oz. sliced baby portobello mushrooms
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, divided
  • 1/2 tablespoon butter
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons sherry wine
  • 3/4 cup grated parmesan cheese
  • salt & pepper

Instructions:

  1. Preheat oven to 375 degrees.
  2. Cut tops of peppers off and clean out the insides.
  3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
  4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
  5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
  6. Remove from heat.
  7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
  8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
  9. Bake for 30-35 minutes.

Brown Butter Pasta with Tat Soi


Ingredients

  • Your pasta of choice, preferably curved or with ridges
  • 1/2 stick unsalted butter 
  • Salt and pepper 
  • Leaves of 2 to 3 bunches of tatsoi, rinsed 
  • 1/2 cup chopped sage and/or basil
  • Freshly grated parmesan 
  • Lemon wedges, optional 

Instructions:

  1. Cook pasta to al dente in salted water.
  2. When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)
  3. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste.
  4. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes.
  5. Plate and serve immediately with grated parmesan and lemon wedges on the side.

Rigatoni with Brussels Sprouts, Parmesan, Lemon and Leeks

Ingredients:

  • 1 pound Brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces rigatoni
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Instructions:

  1. Trim Brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.
  2. Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
  3. Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
  5. Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
  6. Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Chick Pea Mushroom Burgers with Mustard Green (or Amara!) Pesto


Ingredients:

  • For the Burgers:
  • 1 Tablespoons grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 2 cups mixed mushrooms (buttons, portobello, shiitake)
  • 1 1/2 Tablespoon low sodium tamari (or soy sauce)
  • 2 cups cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup chickpea flour
  • Additional grapeseed oil for cooking
  • For the pesto:
  • 2-3 cloves of garlic
  • 4 cups packed mustard greens
  • 1/2 cup chopped walnuts
  • 1 Tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4-1/2 cup extra virgin olive oil

Instructions:

  1. Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme and tamari. Cook until until tender and fragrant, about 5-8 minutes.
  2. Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you'll be using it again.
  3. Add the chickpeas, chickpea flour and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary.
  4. Place chickpea-mushroom batter in a large bowl in the freezer for 10-15 minutes to set.
  5. While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside.
  6. Once chickpea "dough" has chilled form into 4-6 uniform patties.
  7. Heat a few tablespoons of grapeseed oil over medium-high heat. Once oil is hot place patties in pan and fry until golden brown on each side. About 5-8 minutes per-side.
  8. Serve with regular hamburger buns or lettuce wraps. Enjoy!

Paste e Fagioli with Escarole


Ingredients

  • 1½ cups dried cannellini (white kidney) beans, soaked overnight
  • 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
  • 2 medium carrots, scrubbed, halved crosswise
  • 2 celery stalks, halved crosswise
  • 1 head of garlic, halved crosswise; plus 2 cloves, chopped
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil, plus more
  • 1 large onion, chopped
  • 1 14.5-ounce can whole peeled tomatoes
  • ¾ cup dry white wine
  • 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
  • ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

  1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
  2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
  3. Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

Tat Soi Noodle Soup


Ingredients:

  • 1 serving of soba or egg noodles
  • 2 cups of chicken or vegetable stock (preferably homemade)
  • 1 generous handful of tatsoi or bok choi leaves
  • I tbsp chili garlic sauce
  • 1 tsp of soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil (optional)
  • 1 tsp of fish sauce (optional)
  • a handful of cilantro

Instructions:

  1. Bring a pot of water to a boil and cook the noodles, according to package instructions. Strain and leave aside.
  2. Now, heat the broth in the pot. When it comes to a boil, lower the temperature and add the remaining ingredients. Let it simmer for a minute, then add the noodles. Stir for 30 seconds and then pour. Voilà!

Indian Root Vegetable Curry


Ingredients:

  • 2 tablespoons canola oil
  • 1 medium onion, sliced vertically
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper, or to taste
  • 2 cups vegetable broth
  • 1 can (15-ounce) coconut milk, regular or light
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium turnips, peeled and cubed
  • 1 bunch turnip greens, coarsely chopped
  • Salt and freshly ground black pepper
  • Brown basmati rice, for serving

Instructions:

  1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
  2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
  3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
  4. Serve with brown basmati rice.

Pan Roasted Radishes

Ingredients

  • Cooking spray
  • 1 pound red radishes, any shape, (about 3 bunches), halved lengthwise
  • 1/2 tablespoon butter
  • 2 whole sprigs fresh thyme
  • 1 garlic clove, smashed with a knife
  • 1/8 teaspoon kosher salt

Instructions:

  1. Fire up a large skillet. Medium-high.
  2. Spray evenly with cooking spray.
  3. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
  4. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
  5. Tumble again. Monitor while the radishes collapse a bit. You'll see them getting tender before your eyes. Cook for about 6 minutes, tumbling occasionally.
  6. Pierce one with a fork, not a knife. If it's tender, pick it up ceremoniously. Wave it in the air to cool it down. Sway your hips, too. It's cool to dance when you cook. Now, taste. You'll want to experience this flavor, even pre-seasoned.
  7. Hopefully, they're not quite ready yet. Add the butter, the thyme sprigs, and the smashed garlic clove to the pan. Raise the heat to medium-high. Tumble for about 1 minute, allowing the garlic to toast. Season with salt.

Roasted Sunchokes with Garlic and Herbs


Ingredients:

  • 1½ pounds sunchokes, sliced in half, length-wise
  • 2 tablespoons olive oil
  • ½ teaspoon course kosher salt
  • Cracked fresh pepper
  • 1 sprig of fresh rosemary or thyme, leaves removed
  • 3 to 4 cloves of garlic, peeled and left whole

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Scrub the sunchokes under cold running water and slice in half length-wise.
  3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

Black Bean and Green Tomato Chili

Ingredients:

  • 3 tbsp vegetable oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp Cayenne pepper optional
  • 6 cups black beans cooked (cooking liquid reserved)
  • 1 1/2 lb tomatoes chopped
  • 1 lb green tomatoes chopped
  • 3 peppers any color, chopped
  • 2 tsp oregano
  • ¾ cup bulgur (the texture, once cooked, resembles ground beef)
  • Hot peppers and cilantro for garnish

Instructions:

  1. In a large pot, heat the oil over medium-high heat and cook the onions until lightly browned (~5-7 minutes). Add the garlic, chili powder, cumin, paprika, and cayenne pepper and continue to cook for one more minute.
  2. Add all remaining ingredients to the pot, except bulgur. Add the reserved cooking liquid and add enough to cover vegetables. Bring everything to a boil. Turn down the heat to a simmer and continue to cook for 45 minutes. Add bulgur during the last 5 minutes of cooking.
  3. Serve hot garnished with cilantro and hot peppers.

Pink Pickled Turnips

Ingredients

  • 1 small red beet, trimmed, peeled, quartered
  • 1 red chile (such as Fresno), halved lengthwise (optional)
  • 1 pound small turnips, trimmed, peeled, quartered
  • ½ cup red wine vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar

Instructions:

  1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
  2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
  3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Monday, September 17, 2018

Summer Rolls


Ingredients:

Easy Peanut Dipping Sauce:
  • 1/4 cup creamy peanut butter
  • 1 Tablespoon hoisin sauce2
  • 2 teaspoons soy sauce
  • 1 clove garlic, mashed (or about 1 teaspoon minced)
  • 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
  • 1-2 Tablespoons warm water, or more as needed
  • optional garnish: crushed peanuts, sprinkle of crushed red pepper
  • Summer Rolls:
  • 10 spring roll rice paper wrappers
  • 1 large carrot, peeled and julienned
  • 1 large cucumber, julienned (you can peel, but I don't)
  • 1/2 of a large red pepper, julienned
  • 1/3 cup chopped purple cabbage
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • 1 avocado, sliced
  • handful fresh cilantro (and/or mint, basil)
  • 5 large green lettuce leaves (romaine, butter, etc), torn in half
  • 20 medium cooked shrimp, peeled and sliced in half length-wise
  • sesame seeds for garnish (optional)

Instructions:

  1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
  2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
  3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
  4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
  5. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
  6. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
  7. Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

Cucumber Tzatziki

Ingredients:

  • 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
  • ½ cup plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh mint and/or dill
  • 1 ½ teaspoons lemon juice
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt

Instructions:

  1. Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
  2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Lentil Vegetable Stew

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 small onions, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • 1½ tsp italian seasoning
  • 2 bay leaves
  • 1 cup trimmed and chopped green beans 
  • 4 cups vegetable broth + 1 cup water
  • 2 tbsp tomato paste
  • 1-15oz diced tomatoes (not drained)
  • 1 medium potato, cubed
  • 1 cup lentils
  • 2 cups spinach
  • 1 tbsp balsamic vinegar

Instructions:

  1. Heat oil over medium heat in a large pot or dutch oven.
  2. Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
  3. Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
  4. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

Mediterranean Stuffed Tomatoes with Quinoa

Ingredients:

  • 1 cup cooked red or black quinoa
  • 8 medium on-the-vine tomatoes
  • ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
  • ½ cup full fat feta, plus a few tablespoons extra for topping
  • 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic (minced or use a garlic press)
  • ground sea salt, to taste

Instructions:

  1. Cook your quinoa: Measure out ⅓ cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add ⅔ cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. ⅓ cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
  4. In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
  5. Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).
  6. Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
  7. Use a spoon to stuff the tomatoes with the quinoa mixture.
  8. Top each tomato with extra feta.
  9. Bake for 15-20 minutes, until the feta starts to turn golden.
  10. Garnish each tomato with a small basil leaf.

Baba Ganoush Recipe

Ingredients:

  • 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
  • 2 medium cloves of garlic, pressed or minced
  • 2 tablespoons lemon juice, more if necessary
  • ¼ cup tahini
  • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • ¾ teaspoon salt, to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika, for garnish
  • Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Instructions:

  1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
  2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
  3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
  4. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
  5. Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
  6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

Roasted Butternut Squash Soup

Ingredients

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions:

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. If you have a high performance blender like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.
  5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.