- 2 cups miniature farfelle pasta uncooked
- 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
- 1 large avocado
- 3 green onions
- 1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
1/2 canned cup black beans
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepperGet
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!
Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
Good-tasting extra-virgin olive oil
1/2 medium to large onion, cut into 1/4-inch dice
Salt and black pepper to taste
generous pinch hot red pepper flakes
2 large garlic cloves, minced
3 tightly packed tablespoons fresh basil, torn
1-3/4 to 2 pounds good-tasting tomatoes, cored and coarsely chopped (do not seed or peel), or 1 28-ounce can whole tomatoes with liquid
Olive oil for the baking dish
7- to 8-inch piece of baguette, a couple of days old if possible, cut into 1-inch thick rounds
5 large eggs, beaten
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, or to taste
1 cup half and half, or heavy cream
1 cup whole or skim milk
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup crumbled feta cheese
4 ounces firm, fresh, whole milk sheep or cow cheese, or cream cheese, thinly sliced
10 fresh basil leaves, torn
1/4 cup pitted Niçoise or oil-cured Moroccan olives
1 good-tasting medium tomato, sliced into 1/2-inch rounds, or 1 cup halved, flavorful grape tomatoes
1. Make the tomato sauce: Lightly film a 4-quart saucepan with the olive oil. Heat over medium-high. Add the onion with some salt, black pepper, and red pepper flakes and cook until golden. Stir in the garlic and basil, and cook 30 seconds. Stir in the tomatoes, breaking them up as they go into the pan. Bring the sauce to a lively bubble and cook, uncovered, 10 to 15 minutes or until thick. Stir often with a flat wood spatula to keep from sticking. Taste for seasoning. Cover and set aside 15 to 20 minutes to mellow or refrigerate up to 24 hours.
2. Assemble the pudding: While the sauce cooks, oil an 8-inch square glass baking dish. Preheat the oven to 325ºF. Cover the bottom of the dish completely with the bread slices.
3. Make the custard: In a large bowl, whisk together in a large bowl the eggs, salt, pepper, nutmeg, half-and-half, milk, and Parmigiano cheese. Pour half the custard over the bread and let it soak in for 10 minutes. Sprinkle with 3 tablespoons of the feta cheese, and half the slices of the fresh cheese. Tuck in half the basil leaves.
4. Cover everything with the tomato sauce. Pour in the rest of the custard, scatter the olives over the custard, push the sliced tomatoes and rest of the basil leaves into the custard, cover with the rest of the fresh cheese and sprinkle with the remaining feta.
5. Cover with foil and bake 45 minutes, then raise the heat to 375ºF. and bake 25 to 30 minutes. Finally, uncover and bake another 20 minutes, or until the thermometer inserted near the center of the pudding reads 200ºF. to 210ºF. Let the pudding rest at room temperature 15 minutes. Serve it hot or just warm.
Makes an 8-inch-square baking dish of pudding and doubles easily. Tomato sauce and custard could be done a day ahead and refrigerated.
between 200ºF. and 210ºF. and then give it at least a 15-minute rest before serving.
1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls <-Butler foods
1 cup water
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro
Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.
Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.
Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.
DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/2 cups Arborio rice
- 4 cups veggie stock
- 1 1/2 teaspoons kosher salt
- 1/4 cup dry white wine (optional)
- 3/4 cup petite peas, frozen
- 1/2 cup grated Parmesan cheese, plus more for serving
- Zest and juice from 1 lemon
- Fresh parsley or micro greens, for serving
Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the broth and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.
Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining parmesan and greens.
1 pound fresh spinach, stems trimmed and well washed or a 10-oz package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
Preheat the oven to 350 degrees F.
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: 3 1/2 cups
2 cups vegetable broth
1 cup semi-pearled farro
1/2 large onion, sliced into quarters and then sliced thinly
2 cloves garlic, sliced thin
8 to 10 oz. cherry tomatoes
1 1/4 tsp. kosher salt
1 tsp. crushed red pepper
1 tbsp. olive oil, plus extra for drizzling
Handful of basil leaves, julienned or 1 tsp dried basil
sprinkle of oregano
Grated Parmigiano-Reggiano cheese
Add broth and farro to a large sauce pan and soak 10 minutes. As you finish chopping your veg, add them one by one to the pan. Add salt and red pepper, basil, oregano and parsley followed by the olive oil.
Set the timer on your oven or microwave for 30 minutes, then turn the burner on high. Bring the pan, uncovered, to a boil then reduce heat to a simmer. Stir occasionally. At the end of the 30 minutes, the farro should be perfectly cooked and liquid absorbed.
Pour the contents of the pan into a shallow serving bowl. Sprinkle with the basil leaves and parm, then drizzle lightly with olive oil. Eat while hot.
3/4 cup extra-virgin olive oil
1 cup panko
2 tablespoons finely chopped parsley
Kosher salt & Pepper
1 pound spaghetti
2/3 cup thinly sliced garlic (about 18 cloves)
2 pounds mustard greens and kale, stemmed and leaves coarsely torn
2 tablespoons fresh lemon juice
In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.
1 lb 2 oz penne, fusilli
3 1/2 fl oz extra-virgin olive oil
1 white onion, finely diced
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 1/2 oz good-quality tinned anchovies in oil
6 1/2 oz good-quality tinned tuna in oil
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions until al dente. Drain the pasta over a bowl, reserving the cooking water, return to the pan and set aside.
Heat the oil in a separate saucepan over a medium heat, add the onion and cook for 3–5 minutes until softened. Add the tomato paste, vincotto and anchovies together with the oil from the tuna tin, reduce the heat to low and cook gently for 5–8 minutes, until the onions are nicely caramelised. Add the tuna and a few splashes of the reserved pasta cooking water, increase the heat to high and cook for 10–15 minutes, adding extra splashes of the pasta water as you go, until the sauce has a thin paste-like consistency.
Tip the sauce into the pan with the pasta and toss together thoroughly to coat. Divide among bowls and scatter over lots of grated parmesan. Serve.
1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro
- In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
- Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
- When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
- Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
- Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
- Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
- Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
- Serve over rice or raw cucumber noodles. Serves four.