farmhouse apple slaw from taste of home

  • 4 cups shredded cabbage
  • 1 large apple, chopped
  • 3/4 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.

Ina Garten’s Parmesan-Roasted Broccoli

  • 4 lbs broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much)
  • garlic cloves, peeled and thinly sliced
  • 1 splash good olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp  freshly ground black pepper
  • 2 tsp  grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp  pine nuts, toasted
  • 1/3 c  freshly grated Parmesan cheese
  • 2 tbsp  julienned fresh basil leaves (about 12 leaves)
  1. Heat the oven to 425° F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets discarding the rest of the stalks Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  3. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Yakitori Brussels Sprouts by José Andrés’


Tare sauce:

  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sake
  • ¼ cup water
  • 2 Tbsp finely chopped onion
  • 4 tsp sugar
  • 2 garlic cloves
  • 1 (½-inch) piece ginger, thinly sliced

Brussels sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1½ Tbsp canola oil
  • ½ tsp kosher salt
  • Furikake (Japanese rice seasoning)
  • Chopped cilantro
  1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
  2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
  3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.

Hard Boiled Eggs instant pot from thisolegal.com


12 large Eggs
Steamer Basket
1 cup Fresh Water

Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good.  If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.

Baby Bok Choy With Oyster Sauce from cooking.nytimes.com

  • 1 tablespoon soy sauce
  • 3 ½ tablespoons oyster sauce
  • Pinch of sugar
  • 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
  • 1 tablespoon neutral oil
  • 1 tablespoon finely minced garlic
    1/2 tsp garlic/ginger paste
  • 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed and cut in half
  1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
  2. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic and garlic/ginger paste, then bok choy, and stir-fry for 2 minutes. Add reserved sauce over the greens to the skillet or wok, then cover it and allow to cook for 3 to6 minutes more, until bok choy has softened nicely at its base.

Savory Crispy Potato Upside Down Cake

  • 3 medium baking potatoes
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 clove garlic, minced
  • Rinse and peel potatoes. Slice thinly (we used a mandolin set to 1/8-inch thickness) and soak slices in cold water to remove excess starch.
  • Melt butter in a large skillet over low heat and sauté garlic for 1-2 minutes, or until fragrant.
  • Remove potatoes from water and pat dry with a paper towel.
  • Place dry potatoes in a large bowl and pour 3/4 garlic butter over them, reserving the rest for later use. Season generously with salt and pepper and toss until everything is evenly coated.
  • Add oil to the skillet and heat until it’s shimmering and ripply. Remove pan from heat and add potatoes in a spiral formation; the potatoes on the bottom of the skillet will be the top of the “cake.” Once all the slices are in the pan, press it flat like a cake.
  • Place pan over low heat and cover with a lid for 15 minutes, adding the remaining butter and loosening the edges as the cake cooks. Wipe away moisture that collects on the lid occasionally so the potatoes get crispy as they cook.
  • Lift edges of cake and check that it is browned; potatoes should be fork tender. Invert cake onto a large plate.
  • Add more oil to the pan if necessary to keep the cake from sticking. Slide the cake back into the pan with the unbrowned potatoes on the bottom, and cook an additional 15 minutes until golden brown.
  • Cut cake into wedges and serve hot.

Mushroom Rice from recipetineats.com

2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

5. Nutrition per serving, assuming 8 servings.

Mashed Potato Salad With Scallions and Herbs from Melissa Clark

  • 2 pound red potatoes, cut into 1 1/2-inch chunks
  • Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
  • 2 teaspoons minced fresh rosemary
  • 1 tsp fine sea salt, more pen
  • 1 tsp coarsely ground black pepper
  • Dash or two of hot sauce
  • cup extra-virgin olive oil, more for drizzling
  • 2 tbsp mayonnaise, sour cream or crème fraîche
  • 1 tbsp Dijon or whole-grain mustard
  • ½ cup thinly sliced scallions (white and green parts)
  • ¼ cup chopped parsley
  • 2 tbsp chopped basil or dill
  1. Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  2. In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  3. Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Pesto Cauliflower Bowl

cauliflower rice :
  • 1/2 head cauliflower (cored, cut into small florets)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
  • 2 garlic cloves (peeled)
  • 2 cups chopped swiss chard leaves (packed)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup parmesan cheese (plus shaved for garnish)
  • 1/4 cup flat parsley leaves (plus leaves for garnish)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
  • For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
  • To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
  • Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!