Entrees
Magic Bowl
Serves 6 2 boneless skinless chicken breasts, cut into 1/2-inch pieces 2 garlic cloves crushed plus 5 garlic cloves, finely chopped 3 teaspoons oyster sauce, divided 2 teaspoons dark soy sauce, divided 1 tablespoon plus 1 teaspoon rice vinegar, divided Freshly ground black pepper 4 tablespoons olive oil, divided 1…
Turkey Keema Two Ways
Note: we did a double recipe for 8 people because we were -re-using the leftovers later in the week. The recipe for 4 and for 8 are below. You should make the recipe for 8 if you are planning on preparing the stuffed peppers later in the week. For 4…
Roasted Veggies Three Ways
Note: for all three recipes cut up the vegetables as described (you will need double the amounts raw, to end up with the amount cooked) and roast, tossed with a little olive oil and spread in one layer in a 400 F oven for 15 minutes or until golden and…
Celery Root Pizza
Hands on time: 30 minutes Total Prep time: 60 minutes About 10 servings 80 grams (about 2/3 cup) all-purpose flour 80 grams (about 1 cup ) grated pecorino cheese 10 grams (about 2 ¼ teaspoons) baking powder 5 gr (1 1/4 teaspoons) salt 300 grams (about 10 1/2 ounces) peeled,…
Baked Eggs in Ham Cups Two Ways
Note: On the show we baked only 6 of each kind of eggs in ham cups but the recipes below make 12 total per recipe Recipe #1 Eggs Baked in Ham Cups with Smashed Beans and Salsa Serves 6 For the smashed beans: 2 tablespoons vegetable oil ½ cup finely…
Inside-Out Eggplant Parmesan Roll Ups
Servings: 6 2 slices large homemade-style white or whole-wheat bread, crusts discarded and bread cut into 1/4-inch cubes (about 1 3/4 cups) 1 tablespoon extra-virgin olive oil Kosher salt 2 pounds large eggplant Olive oil spray 1/2 cup finely chopped roasted red pepper 4 ounces mozzarella, cut into 1/4-inch cubes*…
Tagliatelle with Prosciutto in a Creamy Tomato Sauce
Serves 4 5 ounces thin sliced prosciutto, cut into strips 3/4 cup whole milk Salt and pepper to taste 3 ½ tablespoons butter 3 ½ tablespoon 00 flour or potato starch 3 1/2 ounces finely grated Parmigiano-Reggiano 10 ounces passata (fresh jarred tomatoes) 10 ounces tagliatelle or fettuccine basil…
Pasta with Tuna and Capers
Serves 4 4 garlic cloves, minced 1 can dark Italian tuna, packed in oil (reserve the tuna oil) ¼ cup extra-virgin olive oil 12 oz spaghetti 1 (15 oz) can cannellini beans, drained ¼ cup drained capers Lemon juice to taste and 4 lemon wedges for garnish Freshly ground black…
Roasted Cauliflower Linguine
Serves 4 For the cauliflower: 1 small head cauliflower cut into 1-inch florets Olive oil for roasting Kosher salt For the crumb topping: 2 tablespoons extra-virgin olive oil ½ cup pine nuts ¼ cup capers 4 sun-dried tomatoes, finely chopped 1½ cups prepared muddica (see salmon recipe) or 1 ½…
Baked Salmon Topped with Muddica
Serves 4 4 (7oz) center cut salmon fillets with skin 1 tablespoon olive oil 2 small lemons 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ½ cup prepared muddica (recipe below) Parsley sprigs for garnish (optional) Preheat the oven to 375F. Pat salmon dry and arrange on a plate skin side…
Cedar Planked Salmon
For the Grill: Cedar planks – these normally come in 2-4 packs, varied in size and found in your grocery store, typically in the meat department or in the kitchen utensil aisle. You can also buy them online. If you can only find small surface area planks and you have…
Three Roman Pastas
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas Spaghetti alla Gricia di Claudio Gargioli Claudio Gargioli’s Spaghetti Alla Gricia Serves 4 to 6 Sea salt 1 pound spaghetti 1…
Pasqua’s Puglian Frittata
Serves 4-6 6 ounces bread (Pasqua uses 4 Chicago Rolls, but any kind of soft bread will work 2 cups whole milk 12 ounces (2 medium) zucchini coarsely shredded 12 ounces finely grated parmesan cheese, divided 1/2 cup fresh mint leaves finely chopped 1 tablespoon kosher salt 8 large eggs…
Simit Kebabs
1/3 cup bulgur 1 teaspoon allspice 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon oregano ¼ cup chopped pistachio 1 white onion, grated 2 small garlic cloves, minced 4 ounces ground lamb 4 ounces ground veal Salt, pepper Pear Salsa (recipe below) as an accompaniment If using wooden skewers, soak…
Braised Lamb Shanks with Eggplant, Tomatoes and Orzo
Serves 2 -4 2 lamb shanks 2 green apples peeled and coarsely grated Zest of 1 large lemon Sea salt and freshly ground pepper Flour for coating the lamb 6 tablespoons extra-virgin olive oil, divided 3/4 cup dry red wine 1 sprig fresh bay leaves 1 sprig fresh rosemary 2…
Poulet au Vinaigre
Serves 4 1 tablespoon butter 1 tablespoon vegetable oil 1 free-range chicken cut into 8 pieces ½ cup finely chopped onion 1 garlic clove, smashed and peeled 1 tablespoon flour 3 ounces cider vinegar 3 ounces white wine 1 cup vegetable stock 1/3 cup crushed tomatoes 3 ounces heavy cream…
Chicken Tagine with Three Sauces
Here is one of the recipes featured on Episode 1402 of “Sara’s Weeknight Meals,” courtesy of Chef Kathryn Kelly: Serves 6 1 teaspoon each turmeric, allspice, ground white pepper, cinnamon, ground ginger, 2 large chicken breasts, bone in, skin on and halved crosswise 6 chicken thighs, bone in, skin on…
Salt Crusted Sea Bream
Serves 4 – 6 2 pounds whole Sea Bream, cleaned but not scaled 1 cup parsley leaves 1 cup coarsely chopped dill 1 cup coarsely chopped scallions 2 pounds kosher salt 1 pound rock salt 2 pounds table salt 8 large egg whites, stiffly beaten Ground black pepper to…
Chicken Tagine with Dried Apricots and Three Sauces
Serves 6 1 teaspoon each turmeric, allspice, ground white pepper, cinnamon, ground ginger, 2 large chicken breasts, bone in, skin on and halved crosswise 6 chicken thighs, bone in, skin on ¼ cup butter 2 cups sliced onions 2 bay leaves ½ cup fresh orange juice 1 cup cooked chickpeas…
Turkish Steamed Sea Bass
Serves 4 -6 2 large tomatoes, diced 1 large russet potato, peeled and boiled until a knife barely goes through, and cut crosswise into 1/3-inch slices 1 large onion, sliced 5 small green peppers, sliced ½ bunch parsley, chopped 4 garlic cloves, peeled and sliced 1 teaspoon chili flakes 1…
Spiced Lamb and Hummus Pita Pizzas with Herb Salad
Start to finish: 35 minutes Hands-on time: 20 minutes Servings: 4 1 tablespoon extra-virgin olive oil, plus extra for brushing the pitas 8 ounces ground lamb, beef, pork or turkey Kosher salt 1/2 cup finely chopped onion 1 cup chopped plum tomatoes, with the juice and seeds 1 tablespoon minced…
Zucchini Pie
¼ cup olive oil plus extra for brushing the filo 2 cups sliced scallions 3 large eggs beaten 12 ounces feta, crumbled ½ cup ricotta cheese 5 medium zucchini, grated on the course side of a grater and drained for 1 ½ hours (or grated, lightly salted and drained in…
Warm Steak and Potato Chip Salad with Blue Cheese Dressing
Start to finish: 1 hour 40 minutes (40 hands on) Servings: 6 2 tablespoons extra-virgin olive oil plus extra for brushing on the potato slices 1 large russet potato (about 12 ounces), scrubbed but not peeled Kosher salt 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire…
Green Chile Cheese Portobello Burger
Some of the greatest chiles you’ll ever eat hail from New Mexico’s Hatch Valley, which is why – naturally enough – tiny Hatch, New Mexico is known as “The Chile Capital of the World.” This being the season for Hatch chiles, I thought it might be fun to showcase them…