4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used Mozzarella, cheddar and romano)
4 eggs, beaten
1-2 tbsp seasoned bread crumbs
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, bread crumbs and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. sprinkle with fresh herbs and serve
I started with very thinly sliced sweet potato, then each layer a different veg, sprinkling grated cheese in between and ending with the sweet potato on top.
I used a 6 inch springform pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes until the top is golden. Let it rest for 30 minutes before you slice it into wedges.
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
Tip: This burger mixture freezes well for later use.
2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
Coarse salt and freshly ground pepper
2 1/3 cups breadcrumbs, preferably from a hearty Italian loaf
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese (1 1/2 ounces)
1 small garlic clove, minced plus 2 cloves thinly sliced
1 large egg white
1 can (28 ounce) whole plum tomatoes, pulsed in food processor
Red pepper flakes
4 ounces mozzarella cheese, sliced into 12 thin squares
Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.
Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.
Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.
Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.
Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.
Kosher salt and freshly ground black pepper (to taste)
¼ cup calabrian chiles (drained)
1 cup olive oil
kosher salt and freshly ground black pepper (to taste)
Saffron Yellow Pepper Sauce
pinch of saffron
1/4 cup rice wine vinegar
1 clove garlic (chopped)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 yellow bell peppers (roasted until soft, peeled, seeded and chopped)
1 teaspoon clover honey
1 cup blended olive/canola oil
Fried Baby Artichokes
6 baby artichokes, trimmed (halved or quartered depending on how big)
Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice mixture to the hot oil and press into an even layer on the bottom of the pan. Press down with heat-proof rubber spatula until the bottom begins to turn golden brown and crispy.
Add the kale on. Make 4 shallow wells in the top of paella and crack 1 egg into each well. Cover paella pan with aluminum foil or another large pan. Cook paella over medium heat until egg whites are just set, about 5-7 minutes. Remove from heat.
Top the paella with fried artichokes, lemon zest and drizzle with chile oil and saffron sauce. Serve straight from the pan.
For the Cooked Rice: heat the oil in a large high-sided sauté pan or medium Dutch oven. Add the onion and cook until soft, about 4 minutes. Add the wine and cook until reduced.
Add 2 cups of the stock and cook until reduced then begin adding 1 cup of stock at a time and cook, stirring constantly, until the cook is al dente, about 30 minutes; season with salt and pepper.
For the Sautéed Mushrooms: heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook until soft, about 5 minutes.
Add the shallots and garlic and cook until the mushrooms are golden brown and dry, season with salt and pepper.
For the Mushroom Stock: heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes. Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 8 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes. Remove from the heat and let sit for 30 minutes longer.
Strain stock into a clean saucepan and keep warm over low heat (you should have about 7 cups).
For the Sautéed Kale: heat oil in large sauté pan over high heat until it begins to shimmer. Add the kale and cook until crisp tender, add garlic, salt and pepper and cook until just cooked through, about 6 minutes.
For the Calabrian Chile Oil: (Yields approximately ½ cup) combine chiles and oil in a food processor and process until smooth, season with salt and pepper and let sit at room temperature for 30 minutes. Strain through a mesh strainer into a bowl. Transfer to a nice cruet.
For the Saffron Yellow Pepper Sauce: combine the saffron, vinegar, garlic, mustard and salt and pepper in a blender and let sit for 5 minutes; blend until smooth
With the motor running, slowly add the oil and blend until emulsified; add the honey and blend for a few seconds longer. Taste for seasoning, adding more salt or pepper or vinegar, if needed. Transfer to a squeeze bottle.
For Fried Baby Artichokes: heat oil in a high sided pan to 350ºF. Fry the artichokes until golden brown and crisp. Transfer to a plate lined with paper towels and season with salt.
– The best part of paella is the crust on the bottom called the soccarat. The goal is to achieve a crispy, browned crust all the way around the bottom of the paella pan. Monitor heat and rotate the pan to prevent burning and even browning!
– Use store-bought mushroom stock for a short-cut!
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Bring a large pot of generously salted water to boil.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.
Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.
Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6