Vegetarian
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…
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,…
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*…
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…
Pumpkin Fritters
1 medium onion, finely chopped 1 tablespoon olive oil 3 ½ lb pumpkin, grated the green part of two scallions, finely chopped ¼ cup finely chopped parsley ¼ cup finely chopped dill ½ cup crumbled feta cheese 3 large eggs, lightly beaten 2 Tbsp unbleached white flour Salt & pepper…
Arugula and Mint Salad
Serves 4 – 6 3 cups arugula 2 cups mint leaves ½ cup sliced red onion 1 tablespoon fresh lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon sumac 1 teaspoon chili flakes In a salad bowl combine the arugula, mint and onion. In a small jar combine the lemon…
White Bean and Red Onion Salad
Servings: 6-8 portions (as a side dish) 1 cup dry white beans 2 small red onions, sliced thin Zest and juice of ½-1 lemon or to taste 1 bunch parsley, finely chopped (about 1 cup) About ¼ cup extra- virgin olive oil or to taste Salt Pepper In a large…
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…
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…
Crispy Tomato Salad
Even though fresh local tomatoes start popping up at the market in July, they don’t really hit their peak until August – and that’s when I get happy. The tomato is absolutely my favorite vegetable (even if it is technically a berry). This crispy tomato salad combines cooked tomatoes and…
Three Melon Soup
This soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of the cantaloupes and honeydews, the first move is to smell the stem end to…
Tomato Mozzarella and Basil Tart
There are very few things more delicious than tomatoes in season. Sure you can buy them all year round, but these imports tend to be mealy and flavorless, so why bother? This tart is a celebration of the tomato at the peak of its perfection, namely right now. One important…
Fresh Corn Spoonbread with Cheddar and Chiles
Start to finish: 1 hour 10 minutes (45 active) Servings: 6 2 cups fresh corn kernels 2 cups buttermilk 2/3 cup fine yellow cornmeal 1 tablespoon unsalted butter 1 teaspoon kosher salt 1/4 teaspoon cayenne, optional 4 ounces extra sharp Cheddar cheese, coarsely grated one 4.5 ounce can chopped green…
Stuffed Fried Zucchini Blossoms
Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms – which are generally not for sale at a standard grocery — are a different story. So this recipe is aimed at home gardeners, who know two things for sure. First, like caterpillars to a butterfly,…
Spaetzle Primavera
Start to finish: 1 hour (30 active) Servings: 4-6 ½ teaspoon kosher salt plus extra for salting the water 1 pound asparagus 1 pound shelled fresh or defrosted frozen peas 8 ounces assorted whole mushrooms, halved or quartered, if large 2 tablespoons vegetable oil 2 cups chicken or vegetable…
Edamame Mash – Tasty Side to Add to Your Weeknight Meals
Photo by Jessica Leibowitz This is a huge hit with my family – try this in place of mashed potatoes one night and your family will join the club too. Makes 4 servings Hands-on time: 10 minutes Total preparation time: 30 minutes Kosher salt 3 ½ to 4 cups fresh,…
Rustic Potato and Greens Pie – The Perfect Vegetarian Entree for a Cold Night
This is a forgiving and rustic pie. You start by making my very simple food-processor pie dough. Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate. Spoon the filling into the middle of the pie, then fold in the edges,…
Tea Smoked Tofu
1 package extra firm tofu 3 tablespoons Lapsang souchong black tea 1 cup water 2 teaspoons salt 1 teaspoon sugar 1 tablespoon uncooked rice Wakame salad, shredded nori, kimchee and black sesame seeds for garnish Slice tofu into quarter thick slices. Rinse 1 tablespoon of the tea. Bring the water…
Escalivada
2 eggplant 2 large red bell peppers 1 cup extra-virgin olive oil ½ tablespoon of salt Pinch of pepper 2 cloves of garlic Preheat the oven to 350 F. On a rimmed sheet pan toss the eggplant and the red bell peppers with half the olive oil. Bake the vegetables…
Green Bean Salad with Beets and Feta (Fasolakia Salata me Patzaria kai Feta)
Serves 3 to 4 1 ½ cups (12 ounces) green beans 3 tablespoons red wine vinegar, for dressing 6 tablespoons extra-virgin olive oil Salt and pepper, to taste Dried Greek oregano, to taste 8 to 10 ounces cooked peeled red beets, cooled and cut in wedges 1/3 cup walnuts (optional)…
Cucumber Tomato Salad with Yogurt and Toasted Cumin Seed Dressing
This salad would go especially well with a spicy dish because it has sugar and dairy in it, two ingredients which naturally tame a chiles’s heat. But it would also be a delightful side dish for any fish, poultry, or meat entree. Makes 4 servings Hands-on time: 15 minutes Total…
Green Chile and Zucchini Quiche
This quiche gets its heat from canned chiles. But if you have a little more time, you should lose the canned chiles and make the recipe instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker will do.…
Tomato Mozzarella and Basil Tart
There are very few things more delicious than tomatoes in season. Sure you can buy them all year round, but these imports tend to be mealy and flavorless, so why bother? This tart is a celebration of the tomato at the peak of its perfection, namely right now. One important…